Ingredients
Scale
- 1 pound regular extra-firm tofu (The kind packed in water – not silken. I like Wildwood’s SprouTofu)
- ¼ cup homemade Dreamy Oil-free Vegan Mayo or store bought Reduced Fat Vegenaise or other low-fat vegan mayo
- 2 tablespoons Dijon mustard, preferably Grey Poupon (really!)
- ¼ cup chopped fresh flat leaf (Italian) parsley
- 4 green onions, chopped
- 1 tablespoon fresh lemon juice
- 2 teaspoons turmeric
- Tiny pinch of cayenne pepper, optional
- A dash of kala namak (Indian black salt) or fine sea salt & freshly ground pepper to taste
Instructions
- Drain tofu, wrap in clean, lint-free kitchen towel and press out excess water. Crumble gently into medium bowl. Add remaining ingredients including mayo, Dijon mustard, parsley, green onions, lemon juice, turmeric, pinch of cayenne and salt and pepper and smash together with a fork until well mixed. Mixture should still have some texture. Use salad as a sandwich filling (with lettuce and tomato on pumpernickel, whole grain wheat bread or in a wheat pita) or serve on a bed of lettuce with a couple other salads as a salad sampler plate.
- Prep Time: 20 mins
- Category: Sandwiches & Wraps
- Cuisine: Vegan