Eggless Salad

Technically the recipe is called Tofu "egg" salad but this is the Vegan month of food so I want to emphasise the lack of egg in the title. It comes from the happyherbivore.com

In our local organic shop I saw some Himalayan Black salt & grabbed it as I remembered I had recipes requiring this - it has a slightly sulphurous taste.

12 ounces extra-firm tofu - I had some leftover silken tofu
1 tbsp low sodium soy sauce
1 whole celery stalks, minced
1¼ tbsp nutritional yeast
1½ tbsp Dijon mustard
2 tbsp relish (dill pickle) - I used some locally sourced Kiwifruit & ginger chutney
½ tsp turmeric
¼ tsp mild curry powder
¼ tsp garlic powder
¼ tsp onion powder
½ tsp black salt
2 tbsp vegan mayo (fat-free) see recipe below

Crumble tofu into a large mixing bowl. Add remaining ingredients and stir until well combined. Let set for a few minutes (this allows the flavor to merge but also enhances the yellow coloring). Stir again. Taste, adjusting spices as necessary. Add black pepper to taste and serve.

I am glad I halved this - it was so divine I had the lot! - Made a sandwich with wholegrain bread, cos lettuce & tomato, then used the rest in a toasted pita bread. followed this with an orange and a drink of apple tea. 

I used the mayo recipe from my copy of The Happy Herbivore Cookbook - here it is
1/2 package silken tofu
1 Tbs dijon mustard
1 tsp white wine vinegar
lemon juice & agave nectar to taste.
combine in blender/food processor until smooth.

ok now I have some more silken tofu in the fridge to use up since I made the Mayo! 

Down under here in NZ spring has begun so the rest of the mayo will be used in some yummy salads mmm!