I thought about entitling this “When Your Tofu Crumbles, Make Egg(less) Salad”, but I didn’t think it was quite as catchy.
Catchy or not, it is what I ended up making for dinner last night. And it definitely was tasty!
You see, Tuesday night, I was a bit rushed. We were going to watch the local high school basketball game, but I also wanted to get to the Y after school. I had gotten home from the Y, and I was trying to get dinner in the oven quickly, so I could grab a quick shower. As a result, I didn’t press my tofu for as long as I should have. So when I began cutting it into chunks for baking, it crumbled into a pile of…well… a pile of tofu. I knew there was no salvaging it, so I did what any other impatient, starving, and desperate person would do.
what do I do with you now?
Well, that night I didn’t do anything other than cover it up tight and throw it in the fridge.
The next night I was faced with the reality of figuring out what to do with it. I had just made a tofu scramble, so I wasn’t really feeling that.
Then I became inspired.
(adapted from a recipe by Kathy Patalsky of Healthy.Happy.Life.com)
(serves many…lots of leftovers)
1 package extra firm tofu, crumbled
1/2 c. celery, chopped
1/2 c. carrots, chopped
1/4 c. onions, chopped
1/2 c. vegan mayo (I used Earth Balance brand BUT I much prefer Veganaise.)
1/4 c. dijon mustard
1 t. turmeric
1 t. celery seed
1/2 t. garlic powder
1/2 t. organic raw blue agave
2 T. apple cider vinegar
3 T. nutritional yeast
Combine mayo and mustard. Whisk in turmeric, celery seed, garlic powder, agave, apple cider and vinegar. Pour on top of tofu crumbles and combine. Add chopped veggies. Stir. Finally, add nutritional yeast. And stir. Serve in wraps, on toast, or throw on top of leafy greens for a salad.