Tofu Egg (not) Salad

I have to share today’s lunch with you. I was so impressed at the way it tasted….it was delicious! I found this recipe a week or so ago for an egg salad made with tofu instead of eggs. I printed it off, in case I decided to make it some day. Friday afternoon when I got home I drained some tofu and cut it into 4 slices. I put it in a shallow baking dish and poured some Italian dressing over it. I thought I would marinate it over night and grill it Saturday evening. The grilling of the tofu changed after I decided that I wanted to grill the eggplant that I bought at the farmers market Saturday morning. Sunday afternoon, I knew I had to do something with the tofu, but I already had supper cooking, which was the shiitake mushroom pasta that I posted a week or so ago. I couldn’t just let the tofu ruin, so I decided I would make the tofu egg salad with the marinated tofu. Turns out I didn’t have several of the ingredients that the recipe called for, so I just winged it and it turned out great. I am so glad I wrote down the recipe as I went this time, because it is definitely a keeper!
Here’s my recipe.

1 lb firm tofu
1 ½ fresh squeezed lemon juice
¼ tsp sea salt
¼ tsp onion powder
1/8 tsp black pepper
1/3 cup chopped celery
¼ cup chopped green onions
2 tbs dried parsley
2 tbs sweet pickle relish
½ cup veganaise
1 tbs mustard
Italian dressing for marinating

First drain the tofu for about 30 minutes. I sliced the tofu into 4 slices and laid them on a cutting board that was covered with several paper towels. I then laid several paper towels over the tofu and put a plate on top of that. I added a couple books on top of the plate for added pressure to get more of the moisture out.
After about 30 min, put tofu in a shallow baking dish and pour Italian dressing over it. Marinate for 24 hours or 48 like it did….ha
After the tofu has been marinated, crumble it into a mixing bowl.
Add salt, onion powder, pepper, celery, onions, parsley, pickle relish veganaise, mustard, and then the emon juice. Mix with a fork and refrigerate for at least 30 min.

I made a sandwich out of mine today. I got some pumpernickel bread at the Farmers market, and it was perfect for this tofu egg (not) salad. Of course I had to add some lettuce to finish off the sandwich. Here’s the finished product before I devoured it!

~Peace~