Thursday, May 13, 2010

Eggless Tofu Salad

This "egg" salad is so light and low-cholesterol that you can consume a boat load before even beginning to worry that you might be overindulging. I was first introduced to the concept of eggless salad by my Mommom; she often purchased pre-made containers of this salad at her local health food store. Aware that it couldn't be that hard to make, we decided to set out and find a recipe and make it ourselves. The result was delicious, albiet slightly different than the expensive eggless salad from the store and real egg salad. So you have to go in knowing that, yes, it will be unique, but I promise you that it will still be delightfully satisfying on a sammy, paired with pita chips, or atop a bed of spinach.

If you use the tofu that is sold in a cardboard-like box (sometimes in the refrigerated section, but I've seen it at Whole Foods on the shelves near the Asian noodles and sauces), you're better off not pressing the tofu (in other words skip step 1). I've found that this brand is rather fragile, so I am afraid you might have a totally squish-squashed block once you're done. Your tofu eggless salad may be more watery after sitting, but it doesn't mean that it won't be delicious. Simply pour out the water or stir before consuming and you're golden. Otherwise, if your tofu is sold in a plastic container (and refrigerated), press the tofu for best results. I highly suggest making this salad at least 1 hour in advance of planned consumption in order to allow for maximum flavor-melding. Though the salad will be yummy immediately, you won't regret waiting that extra time. I promise.
The Stuff:
  • a cutting board
  • clean kitchen towel
  • paper towels
  • 2 - 3 large books
  • a medium tupperware container (for storage)
  • a fork
The Edibles:
  • 1 block/package firm or semi-firm tofu
  • 2 T. light Miracle Whip, light mayonnaise, or soy-based not-mayo (for a completely vegan dish)
  • 1-2 T. dijon mustard (depending on how dijon-y you want your salad)
  • 1/2 T. dried dill
  • 1/2 T. dried parsley
  • 1/2 T. tumeric
  • light sprinkle of onion salt or onion powder
  • generous shake of garlic powder
  • 1-2 stalks celery, diced
  • light sprinkle of paprika
  • salt and pepper to paste
The Making:
  1. To press tofu: Slice tofu block in half so that you make two thinner slabs. On top of a cutting board place one clean, thick kitchen towel, folded in half once or twice. Place one paper towel folded in half on top of cloth towel; lay tofu slabs on top of paper towel. Cover tofu with an additional folded paper towel. Place 2-3 large cookbooks (or if you’re me, public health textbooks) on top of tofu, so as to press out some of the water. After at least 30 minutes, flip over cloth towel, replace paper towels, and flip over tofu. Re-cover with heavy books and allow the tofu to be pressed for at least 10 more minutes.
  2. Mash up tofu with a fork. Add remaining ingredients and stir well. Cover and refrigerate for at least 1 hour.

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