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Tofu Salad

Tofu Salad recipe image
This International salad features Teaspoon (or more) prepared mustard, to taste, Tbs tofu mayonnaise (if lacto, can use nonfat yogurt, Cups fresh mushrooms. It delivers smooth, comforting richness, bright, zesty notes. Perfect for lunch, picnics, or as a light side dish. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 55.1
Dietary: Vegetarian
Description
This International salad features Teaspoon (or more) prepared mustard, to taste, Tbs tofu mayonnaise (if lacto, can use nonfat yogurt, Cups fresh mushrooms. It delivers smooth, comforting richness, bright, zesty notes. Perfect for lunch, picnics, or as a light side dish. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 Teaspoon (or more) prepared mustard, to taste
  • Tbs tofu mayonnaise (if lacto, can use nonfat yogurt)
  • 2 Cups fresh mushrooms
  • 2 Shallots
  • 2 Tbsp fresh chopped parsley
  • 1 Tbsp butter
  • 1/2 Teaspoon lemon juice (preferably fresh)
Directions
  1. 1
    optional: green or black olives, other herbs, radishes, sweet red pepper, ground black pepper, pickles, etc.
  2. 2
    Wash & dry parsley and/or dill, and chop finely in food processor.
  3. 3
    Cut veggies into chunks small enough to fit in food processor and process until well-chopped (if you want it chunkier, stop earlier).
  4. 4
    Crumble pressed tofu into processor --- as much as will fit, leaving some room at top for expansion --- and
  5. 5
    add mustard, soy sauce, and enough mayo to moisten.
  6. 6
    Pulse processor several times to mix, then process until smooth.
  7. 7
    If too dry, add more mayo or, for less fat, a liquid like orange/lemon juice.
  8. 8
    Taste and add more of whatever you think necessary (this can be really bland without amendments).
  9. 9
    Try to cut slices same depth, so pressure will be distributed evenly across them.
  10. 10
    Stack (from bottom): newspapers, 1-2 layers of paper towel, tofu slices (lay slices side by side, compact as possible), another
  11. 11
    layer of paper towel, a cutting board, and weights (I use jars of beans, CAREFULLY distributed across the board).
  12. 12
    Be careful here to balance jars, etc., I broke at least one unique ceramic canister this way!
  13. 13
    Leave for a few hrs (1/2 hr.
  14. 14
    minimum).
  15. 15
    This is NOT a precise recipe, so play with it until you like the

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 55.1kcal
% Daily Value *
Total Fat 3.5g6%
Saturated Fat 1.9g10%
Cholesterol 8.1mg3%
Sodium 40.4mg2%
Total Carbohydrate 4.2g2%
Dietary Fiber 1.2g5%
Sugars 2.5g
Protein 3.9g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: blending, butter, chopped, cups, fresh, international, juice, lacto, lemon, mayonnaise, more, mushrooms, mustard, nonfat, parsley, preferably, prepared, salad, sautéing, shallots
Read it online: https://www.chefs-mate.com/recipe/tofu-salad-5/