DELI-STYLE TOFU SALAD
I’m not mincing words here. Afterall, chicken salad is made with chicken, and potato salad is made with potato. And, by sheer reserve of dignity will I NOT fashion this recipe as eggless egg salad. It’s made with tofu; therefore tofu salad.
And I’ve been making my Deli-Style Tofu Salad for several years now; although, I did attempt the fegg route early on. Grapes and walnuts loaded with Greek yogurt, curry powder and salt; lots of salt. Because making a healthier option to something that simply begs for mayonnaise and celery seasoning needed to be more complicated to appease my bougie senses – as well as dehydrate. But, no matter what the idea dictated; I was making a salad. And applying basic ingredients as you would any egg mayo is what makes this rather ordinary looking agrafe de pique-nique taste so extraordinary. You have my word.
PREP/MIX TIME: 15 Minutes
Makes About One Quart
INGREDIENTS
1 Lb – Extra Firm Tofu, Pressed Dry, Diced into Cubes
1 Tsp – Celery Salt
½ Tsp – Coarse Black Pepper
½ Tsp – Turmeric
½ Tsp – Paprika
1 Tsp – Onion Powder
1 Tsp – Worcestershire Sauce
1 Tb – Apple Cider Vinegar
½ Cup – Mayonnaise
1 Tsp – Yellow Mustard
1 Cup – Chopped, Bread and Butter Pickle Chips
1 to 2 Tb – Pickle Juice
THE NITTY GRITTY
In a large mixing bowl, add diced tofu, celery salt, pepper, turmeric, paprika, onion powder, Worcestershire sauce and vinegar; stir lightly to combine. Add mayo, mustard and chopped pickles; fold ingredients together till fully blended. Add pickle juice to taste. Serve immediately or chill for 2 hours before serving. Salad lasts up to five days in the fridge; stored in an air tight container.
SEPTEMBER 19, 2020
