I was inspired by Troubled Tofu (link to her AWESOME blog on the left) a while back and have been playing around with the recipe for months. I think I have it perfected!
Although there is a lot of Tofu in this salad...the real star is the CRUNCH from all the fresh raw veggies in here.
1 package extra firm tofu (pressed, drained and cubed into tiny little cubes...TINY!)
4-6 cloves of garlic, minced
2 tbsp olive oil
1/2 cup shredded carrots
1 medium red onion, chopped
2 stalks celery, chopped
1/2 cup walnut pieces
1 cup grapes (green or red, or even raisins), halved
1 cup vegan mayonnaise (vegannaise, or any brand, or make your own!)
Sea Salt and Fresh Cracked Pepper to taste
Chop up the tofu into tiny, tiny, tiny little pieces. Add olive oil to a skillet on medium high heat and add garlic. Then add tofu. Saute until golden, about 7-10 minutes. Remove from heat and let cool. Add all other ingredients, mix it all up. Chill before serving. Serve on a sandwich, in a wrap, on a bed of greens, or eat it with a fork right out of the bowl!
Soy Mayo, from the "Hot Damn Hell Yeah" Cookbook. (pg11)
1 package tofu
1 tbsp cider vinegar
1 tbsp lemon juice
1 tbsp sugar
1 tbsp dijon mustard
1/2 tsp sea salt
1/3 - 1/2 cup olive oil
Place all ingredients except oil in a food processor or blender and puree on high speed a few minutes, until smooth. Add oil, a little at a time until desired creaminess and texture. Makes about 2 cups. Keep refrigerated. Lasts about a week.