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

 

Directions

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.

 

Options

  • 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.