Tofu Salad
12 ounces extra-firm tofu
1 tbsp low sodium soy sauce
1 whole celery ribs, minced
1¼ tbsp nutritional yeast
1½ tbsp Dijon mustard
2 tbsp relish (dill pickle)
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)
Can make a fat-free vegan mayo from The Happy Herbivore Cookbook or use store-bought vegan mayo. "Just Mayo" by Hampton Creek tastes great!
Instructions
If using firm tofu, press for at least 20 minutes. Give exrta-firm tofu a good squeeze before starting.
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.