My vegan Easy Tofu Crunch Salad gives "chicken salad" a run for its money.
Tofu Crunch Salad. I start with a creamy white cube of firm tofu. I squish it dry. Then steam it. I lift the lid of my double broiler, a waft of hot steam on my face (instant steam facial is a nice perk). Tofu steamed, I can now get started on its transformation...
..I add in some fresh, crunchy chopped celery. Fold in my creamy Dijon-lemon herb sauce. It's infused with my favorite blend of "tofu salad" spices. Easy prep, chill for a bit and enjoy as lunch or a snack. Nibble this stuff all day long if you are a grazer.
Serve on top of a green salad, munch with some rice crackers or roll it into a wrap.
Tofu is my favorite protein-rich sponge. It is a sponge you know. It sucks up sauces, spices and flavors incredibly well. It starts out bland, but can become anything you'd like really. Salty, spicy, sweet or tangy. If you can crave it, tofu can do it. In fact, I just did a slideshow of 15 ways to prepare tofu.
My best tip for preparing tofu deliciously is to begin by gently squeezing out as much excess "tofu water" as you can. The more moisture you can get out, the more flavor can be absorbed in.
..You don't need a fancy tofu press though. I handful of sturdy paper towels and a bit of muscle power will suffice. This "drying" the tofu step is also very important if you are going to saute, sear or fry your tofu. Less surface liquid - better crispy edges when you lay into a hot oiled saute pan. Back to today's recipe..
Protein Craving. My inspiration for making this? I was craving a protein-rich lunch that I could whip together in a few minutes. Tofu crunch salad is versatile. Slather it on some crackers, press it between two slices of bread, roll it into a wrap or pile it on top of a greens salad. Flavor, complex texture and protein in every zing-crunchy bite..
Easy Crunchy Tofu Salad
vegan, makes 5 cups
1 lb firm tofu, drained
1 1/4 cups celery, chopped
3/4 cup flat leaf parsley, finely chopped (or sub in any herb - dill, basil, cilantro, tarragon..)
4-5 Tbsp Vegenaise (vegan mayo)
3 Tbsp Dijon mustard
1 lemon, juiced
pinch lemon zest
1 Tbsp maple syrup (optional to sweeten up a bit more - apple is also another nice sweet accent)
1/4 tsp celery seed
1/4 tsp garlic granules
1/4 tsp fine black pepper
1/8 tsp cayenne
a few dashes mustard powder
(you can get creative with the spices you'd like to try)
1/4 cup sweet onion, diced
1/2 green apple, finely diced
for more saltiness add in a splash of tamari (or salt to taste if needed)
1. Squeeze your tofu dry with a paper towel and slice into large cubes. Steam for about 5 minutes. Let cool.
2. In a large mixing bowl, add all your ingredients and whisk into a creamy sauce. Fold in the tofu and begin breaking into smaller bits with a fork. Fold well until all the tofu is coated.
3. Fold in the parsley and celery.
4. Adjust salt and spices as desired.
5. Cover and place in the fridge until ready to serve - allow at least an hour for the tofu to chill and the flavors to marinate.
Serve with a variety of crisps, crackers and toasts. Enjoy!
You may also like my Tofu Egg Salad Recipe.