Tofu No-egg Salad
Appetizer, Dinner, Lunch, Snack
Gluten Free, Potluck Ideas
extra firm tofu
drain and press for at least 1 hour
stone ground mustard
dill pickle juice
omit and use sea salt if preferred
Crumble tofu into a medium size bowl.
Add vegan mayo, stone ground mustard, and yellow mustard to the tofu and stir with large spoon or spatula until well combined. If the mixture seems dry, add a little extra mayo.
Next add celery salt, 1 tablespoon of the dill pickle juice, dried dill, salt & pepper to the tofu mixture and then stir until combined
Taste and adjust seasoning as needed – add extra mustard, dill, salt & pepper to your taste
This recipe is best when it is made the day before using. Letting it sit overnight, once it is prepared, allows all of the flavors hang out and mingle together.