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!