This salad is a quick dinner to make on a weeknight, and the ingredients are pretty flexible. I typically use shredded carrots in this salad, but I didn’t have any when I made this version. It’s actually easier than egg salad since you can use the tofu right out of the package,whereas with egg salad you have to boil the eggs and allow them to cool. Tofu absorbs whatever flavors you combine it with, and makes a great base for this salad. I ate it atop toasted sprouted gran buns.
1 14-oz. package firm or extra-firm tofu
1/3 cup mayonnaise or Vegenaise
3 T dijon mustard
1/2 cup dill relish
1/2 cup chopped parsley
1/2 of a red bell pepper, chopped
2 stalks of celery, chopped
1 T capers
Salt and pepper to taste
Drain the water from the tofu. Chop into small cubes, or mash with a fork. Add the other ingredients and mix well. Serve on lettuce or a toasted bun.