A picnic staple perfect for an outing or at-home lunch
Prep: 15-20 minutes
Makes: 4-6 sandwiches
Pairs well with: Oil-Free "Mayo"
1 package extra firm tofu
2-3 tbsp Oil Free Mayo or your preferred brand of plant-based mayonnaise
2 tbsp yellow mustard
1 tbsp Dijon style mustard
1 tsp onion powder
1 tsp garlic powder
1 tsp turmeric powder
½ tsp curry powder (optional)
salt and pepper to taste
¼ cup finely chopped celery
¼ cup finely chopped green onion
Drain water from the tofu package, remove tofu and gently squeeze the block; applying enough pressure to release some liquid. You may want to do this over the sink in a colander.
Wrap the tofu in paper or cloth towel and place on a plate large enough to catch any liquid that will drain. To speed the draining process, place a heavy object securely on top. I find a can of beans works well; this will allow excess water to drain before crumbling the tofu and should be done for a minimum of 10 minutes.
In a large bowl, combine the mayonnaise, mustards, onion, garlic and turmeric powder, optional curry powder, salt, and pepper. Blend together to work out any lumps the may remain.
Crumble the tofu into the bowl using your hands. Continue to break the tofu up while mixing it into the dressing with a fork. When the mixture has reached your desired consistency, add the celery and green onion and mix together with a few final stirs.
You can use the eggless salad right away as a sandwich filling, on top of crackers, or salad. Alternatively, the spread will keep in the refrigerator for up to 1 week. As the mixture sits some separation of liquid from the tofu may occur, simply drain the liquid and enjoy!