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Incredible "Egg" or "Chicken" Tofu Salad

What you need: 

1/2 of a 12 oz. block of soft silken tofu (like Mori-Nu)
equal part vegan mayo (like Vegenaise)
1 tablespoon yellow mustard
1 teaspoon turmeric
1 teaspoon garlic powder
salt to taste
1 block drained extra firm tofu
1/2 cup frozen yellow corn
1 small onion, chopped
1/2 cup dill pickles, chopped
2 teaspoons agave nectar

What you do: 

Drain the extra firm tofu and get out as much excess water as you can. Usually I let it drain in a colander with something heavy on top. Set aside. For the sauce: put the silken tofu, vegan mayo, mustard, turmeric, agave nectar, garlic powder, and salt into a food processor or blender until smooth. In a skillet, sauté the chopped onion with a little olive oil until caramelized. Turn off the heat and stir in frozen corn to help thaw and cool down the onions. In a mixing bowl, crumble the firm tofu with your fingers. Add the onion-corn mixture, pickles, and sauce and mix well. Put in the fridge to chill before eating. Tip: you can substitute shredded seitan or Asian mock meat to make a "chicken" salad - I usually add chopped celery instead of corn for this.

Preparation Time: 
30 minutes
Cooking Time: 
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

this was really tasty! i changed a few things but nothing major. it was a little bland so i doubled the amount of mustard and added quite a bit of salt, pepper and garlic powder as well. i didn't have tumeric so i omitted that. i also didn't have dill pickles (which i think would've helped alot) so i added quite a bit of chopped fresh dill (yum). I added celery also. My boyfriend and I ate this on some rosemary potato bread with lettuce and tomato...tasty for sure! thanks for a great recipe!

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