Tofu Tuna Salad
Ingredients
- 1 lb. Super Firm Tofu (See Notes)
- 1/2 - 1 cup Vegan Mayo (See Notes)
- 1 Celery Stalk (small dice)
- 1/2 Shallot (small dice)
- 2 cloves Garlic (minced)
- 2 Tbsp Chopped Dill
- 1 - 2 Tbsp Chopped Chives
- 1 Tbsp Sweet Relish
- 1 tsp Chopped Capers
- 1 tsp Caper Brine
- 2 Tbsp Pepperoncinis (diced)
- Juice of 1/2 - 1 Lemon
- 1 tsp Nutritional Yeast (or to taste)
- 1 - 2 tsp Vegan Furikake or Crushed Nori Sheets (more to taste, optional for sea flavor)
- Salt & Pepper (to taste)
Instructions
- Take tofu out of packaging. Pat dry with a paper towel. Shred using the big holes on a box grater.
- If using Nori sheets, blend them up in a blender or food processor so they are blitzed as fine as possible.
- Combine all the ingredients for the dressing. Season to taste!
- Then combine the dressing with shredded tofu. Season to taste again! Adding more salt, herbs, acid whatever you think it needs! Enjoy with crackers or on a sandwich.
- Store in an airtight container in the fridge and eat within 3 - 4 days.
Notes
Tofu - Make sure you get Super Firm Tofu, the kind that's vacuum packed. You might be able to use Extra Firm if you press it for at least 30 minutes, but Super Firm is your best bet. I can find it at most major stores here in the US. Sprouts, Trader Joe's, Whole Foods, Ralphs / Kroger, Vons / Pavilions all carry it.
Vegan Mayo - You can also use your favorite unsweetend Vegan Yogurt (I like Forager) or a combo of both. I typically do 1/2 cup of each these days.
Tried this recipe?Let us know how it was!