Tofu Eggless Salad
This tofu eggless salad is going to make your taste buds sing! Yum, yum yum. Rich and silky, zippy from the pickles and dijon, with a little cheesy vibe thanks to the nutritional yeast. This is a crowd pleasing dish that I often bring to a bbq or picnic and get more requests for recipes than anything else - so here ya go!
At a BBQ or group setting I would serve it with crackers. If you are having it for lunch I would suggest scooping some onto a sheet of seaweed and rolling it into a wrap. Second favorite option is on a few brown rice/quinoa crackers (basically the hip/healthy/thin version of a rice cracker). The above 2 are both gluten free and a perfect meal during a prep period for a cleanse. If you are all cool with gluten, it would be fantastic in a toasted sandwich.
Optionally to top with avocado and sunflower sprouts or add a little romaine.
2 blocks of firm tofu
1 cup of veganaise
1/4 cup onion finely diced
1/2 cup shredded carrot
2-6 chopped dill pickles, depending on taste.
1/4 cup nutritional yeast
1.5 tbsp dijon mustard
1/2 tsp salt
1/2 tsp pepper
Drain the tofu. If you have time place the tofu between a few sheets of paper towel and put something heavy on top. Set aside for 30 minutes while you get the rest of the ingredients ready. This will help take a lot of the moisture out of the tofu. Crumble the tofu into a large bowl. Add all other ingredients and mix it up. Serve with a smile :)
Recipe adapted from Kris Carr's Crazy Sexy Diet.