This "tofuna" tofu-salad was in one of the sandwiches I made for Gayatri's birthday party. It was probably a bigger hit with the adults than with the kids, who mostly went for the PB & J, but our kids gladly had it for lunch the next day. This is such an easy recipe, and it lasts several days in the fridge. Perfect for spring and summer picnic sandwiches!
1 lb tofu, pressed
2 stalks celery
1/2 cup vegan mayo
1 tsp ground celery seed
salt & pepper to taste
In a medium bowl, mix the mayo and seasonings. Dice the celery and tofu, and add to the bowl. The best way to mix it is to just use your (well-cleaned!) hand, partially breaking up the tofu in the process. Add more seasonings if needed.
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