Tofu Eggish Salad

Contributed and Demonstrated at the fair by Keith Hughes

1 block 15oz block of extra firm tofu
Vegan Mayo (Vegenaise, Just Mayo or any other)
Stone ground mustard
Dill relish (e.g. non-sweetened, deli-style relish)
1/2-1 tsp Kala namak* 
2 tsp Turmeric
celery
scallions (green onions)
Italian parsley (also called flat leaf parsley)
oregano

(I do not tend to follow strict recipes, but kinda stick with a general set of ingredients and flavor to my mood of the day, so you will find the recipe is very hand-wavy).

Pressed tofu for 10 minutes on each side, until no longer draining.
Hand shred shred into a bowl.
Mix with mayo until desired wetness. I can use up to 8 oz of mayo.
Add stone ground mustard. I like a stronger mustardy taste, so add it until I can really taste it.
Add relish to taste.
I typically add between 1/4 cup to 1/2 cup parsley. I prefer the Italian parsley because of its nuttier flavor.
I typically use 3-4 ribs of celery, and 4-6 scallions.
Sprinkle oregano to taste. I would think I use around 2-3 tsp.

*black salt, can find in Indian or Asian groceries, or on Amazon, some vegan food stores

Use the amount of black salt to taste. It is less salty than regular salt. It gives the salad an egg-like flavor due to it’s sulfur content, so I add until I feel I have the right amount sulfur taste for the amount of other ingredients.

Variations:

Additionally add one or more of the following: curry powder, Aleppo pepper (a sort of earthier-tasting paprika-like spice in larger flakes with more heat than paprika), ground sumac, smoked paprika.

Lynn Halpern <halpern.lynn@gmail.com>
May 18

to Keith, Dale, SUSAN

Thanks Keith! I’ll put it up on the website.

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