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Tofu Salad

Tofu Salad recipe image
This vegan Tofu Salad is a creamy, comforting classic that mimics the texture and flavor of traditional mayonnaise-based salads without the dairy. Blended silken tofu creates a rich, smooth base that is enhanced by nutritional yeast for a savory, cheesy depth. The addition of steamed broccoli and crisp celery provides a wonderful contrast in textures, while nut milk thins the mixture to the perfect consistency. It&# 226;€™s a versatile dish that works beautifully as a sandwich filling, a light lunch, or a side dish. Packed with plant-based protein and fiber, this recipe is easy to whip up with pantry staples and delivers a satisfying, home-style meal that is both healthy and delicious.
Cuisine:
Courses:
Difficulty: Intermediate
Calories: 764.0
Dietary: Gluten-free, Vegetarian
Description
This vegan Tofu Salad is a creamy, comforting classic that mimics the texture and flavor of traditional mayonnaise-based salads without the dairy. Blended silken tofu creates a rich, smooth base that is enhanced by nutritional yeast for a savory, cheesy depth. The addition of steamed broccoli and crisp celery provides a wonderful contrast in textures, while nut milk thins the mixture to the perfect consistency. It&# 226;€™s a versatile dish that works beautifully as a sandwich filling, a light lunch, or a side dish. Packed with plant-based protein and fiber, this recipe is easy to whip up with pantry staples and delivers a satisfying, home-style meal that is both healthy and delicious.
Ingredients
  • 1 block (14-16 oz) silken tofu, drained
  • 5 1/2 C. nut milk
  • 2 Tbsp. dry onions, or 1/4 c. steamed fresh
  • 1/3 C. corn starch
  • 1 Teaspoon. salt
  • 3 C. chopped broccoli (steamed)
  • 1/4 C. diced celery
  • 2 Tbsp. nutritional yeast flakes
  • 1 Tbsp. tahini
  • 1/2 Teaspoon. garlic powder (opt.)
Directions
  1. 1
    Steam broccoli florets until tender-crisp, then chop into bite-sized pieces and let cool slightly.
  2. 2
    In a blender or food processor, combine the drained silken tofu, nut milk, corn starch, salt, nutritional yeast, tahini, garlic powder, and dry onions (or steamed fresh onions).
  3. 3
    Blend on high speed until the mixture is completely smooth and creamy, scraping down the sides as needed.
  4. 4
    Transfer the creamy tofu base to a large mixing bowl.
  5. 5
    Fold in the chopped steamed broccoli and diced celery using a spatula or spoon.
  6. 6
    Taste and adjust seasoning with additional salt or garlic powder if desired.
  7. 7
    Serve immediately or chill in the refrigerator for 20 minutes to allow flavors to meld.

Nutrition Facts

Amount Per Serving
Calories 764.0kcal
% Daily Value *
Total Fat 70.4g109%
Saturated Fat 59.4g297%
Cholesterol 0.0mg0%
Sodium 5037.9mg210%
Total Carbohydrate 32.6g11%
Dietary Fiber 6.2g25%
Sugars 14.9g
Protein 14.1g29%

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

Note

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The salad may thicken as it sits; stir in a splash of nut milk if needed to restore desired consistency.

Add other vegetables like diced carrots, bell peppers, or red onion for extra crunch and color. For a spicier kick, add a dash of hot sauce or black pepper.

Ensure the tofu is well-drained to prevent the salad from becoming too watery. Silken tofu is essential for the creamy texture; firm or extra-firm tofu will result in a grainier mixture.

Keywords: tofu, salad, vegan, broccoli, celery, nutritional yeast, cream, mayo substitute, plant-based, healthy, lunch, side dish, blended, nut milk, tahini, garlic, onion, corn starch, dairy-free, easy
Read it online: https://www.chefs-mate.com/recipe/tofu-salad-8/