|One pound organic tofu||1-2 TB. finely chopped parsley|
|2-3 TB. Vegan mayonnaise (I like Nayonaise||1-2 TB. finely diced celery|
|Two TB. chopped dill pickles||1-2 tsp. turmeric powder|
|1/2 cp. pickle juice||1-2 tsp. dry mustard|
|One TB. finely diced red onion||1-2 tsp. wheat free soy sauce or tamari|
Drop tofu into salted, boiling water for 5 minutes. This is important since uncooked tofu is very difficult to digest. Drain, squeeze out excess water and crumble into a bowl.
Combine mayonnaise, mustard, turmeric and ¼ cup of juice from pickles.
Chop vegetables finely.
Combine all ingredients and chill.
Serve on a bed of arugula, endive, romaine or a combination of all three. Goes well with quinoa and steamed kale or other hard, dark leafy greens.
- Fresh dill makes a nice addition.
- Add mineral rich Dulse sea vegetable. Rinse a small handful under water; slice or tear into small pieces and add to the tofu salad.
- Tofu is a concentrated protein, high in calcium, and contains no cholesterol. It is very difficult to digest when eaten raw. It’s important to boil it first when using in a salad recipe. I do not recommend using tofu in smoothies.