Tofu Salad

Ingredients

• 1 14 oz block firm or extra-firm tofu (divided)
• 1/2 cup vegan mayo
• 1-2 tbsp Dijon mustard (to preference)
• 1/8 tsp turmeric (optional, for color)
• 1 stalk celery (finely diced)
• 2 stalks green onions (finely sliced, or ~2 tbsp finely diced red or white onion)
• 1-2 tbsp fresh dill (finely chopped)
• 1/2 tsp black salt (kala namak)
• black pepper (to taste)
• 1/2 whole lemon (juice only, optional)

Instructions

1. 1

   Drain the tofu and press it for at least 30 minutes using your preferred method to remove excess liquid. This step is crucial to prevent the salad from becoming watery.

2. 2

   Add half of the pressed tofu block to a mixing bowl along with the vegan mayo, Dijon mustard, and turmeric. Mash everything together with a fork until you achieve a thick, cohesive dressing.

3. 3

   Coarsely chop the remaining tofu block to mimic the texture of chopped egg whites, then add it to the mixing bowl.

4. 4

   Add the celery, green onions, fresh dill, black salt, and black pepper to the bowl. Fold all ingredients together gently until well combined.

5. 5

   Taste the salad and adjust flavors to your preference—add more dill, extra Dijon mustard, or a squeeze of fresh lemon juice as desired.

6. 6

   Refrigerate for at least 1-2 hours before serving to allow flavors to meld, or serve immediately if preferred.

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