I had a special treat today. A Brandywine tomato from the garden...a big surprise, since I had abandoned the plants weeks ago, and assumed any remaining tomatoes were not going to be worth harvesting. Boy was I wrong ! I picked about 70 little Sungolds, and a nice big Brandywine and a few decent Celebrities. So, to celebrate I made up a big batch of Tofu Salad, spread some on seeded rye bread, sliced up the Brandywine and had a feast. Nice way to start the week !
Tofu Salad, aka Eggless Egg Salad or Happy Hen Salad...it goes by many names, but the recipe generally goes like this:
1 Block firm tofu (the refrigerated kind, packed in water )
2 Tablespoons each minced red bell pepper, celery and onion
2 Tablespoons nutritional yeast
2 Tablespoons yellow mustard
1 teaspoon ground cumin
1/4 cup vegan mayo
Remove the block of tofu from it's water, break in half and gently squeeze and wring the water out of each half. Crumble the squeezed-out tofu in a medium bowl. Add all the rest and mix with a fork, lightly mashing the tofu against the sides of the bowl. Refrigerate for an hour or so before using as a sandwich spread, a chip dip or a filling for a warp. Curry powder is really great in this, as is fresh herbs like dill or basil.
