Even though Autumn is here, we had a few warm days here in NJ, and I felt salad was in order. Like I said on Tuesday, I've added small amounts of soy back into my diet and I've been okay with it. I came across a tofuna salad recipe that looked really good, so I made it - with my own alterations, of course. Dennis and I both really loved it, so it will definitely be back in my meal rotation.
Tofuna Salad
serves 2-4
serves 2-4
1 container firm organic tofu, frozen
1/2 cup vegan mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon mustard
1 tablespoon tamari
1/4 teaspoon sea salt
2 celery stalks, diced
1/4 cup onion, diced
1/4 cup red bell pepper, diced
1 teaspoon kelp
1 teaspoon dried dill
1. Remove tofu from freezer. Allow to thaw. Squeeze the water out of it.
2. Crumble tofu, add remaining ingredients and mix. Chill for a few hours so tofu can absorb the flavors. Season to taste.
3. Serve as a salad or on sandwiches.
Feel free to add or subtract ingredients to your own liking!
Feel free to add or subtract ingredients to your own liking!
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This looks great! We generally buy the Vegan Tuna at Whole Foods, and its pretty pricey, so having a recipe for this will be a real saver for us! Thank you so much Veggie Girl!
ReplyDeleteYou can also mash up chickpeas and add the same ingredients. http://girliegirlarmy.com/blog/20090909/mercury-tuna-free-sandwiches-that-will-knock-your-socks-off/
ReplyDelete