Vegan 'tuna' salad (low fat)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10½ | ounce | Mori-Nu (1% fat; extra firm) silken tofu (1 box) |
| 2 | tablespoons | Finely grated carrot |
| 1 | tablespoon | Minced sweet pickle |
| 1 | tablespoon | Minced red onion or scallions |
| 3 | tablespoons | Vegan lowfat mayonaise |
| 1 | tablespoon | Nutritional yeast (up to 2) |
| 1 | tablespoon | Fresh lemon juice |
| 1 | tablespoon | Low-sodium tamari |
| 1 | tablespoon | Fresh chopped parsley (up to 2) |
| 2 | teaspoons | Dried dill |
| 1 | teaspoon | Prepared yellow mustard |
| 1 | teaspoon | Dijon mustard |
| ¼ | teaspoon | Onion powder |
| ⅛ | teaspoon | Garlic powder |
| ⅛ | teaspoon | Paprika |
| 1 | pinch | Turmeric; thyme and marjoram |
| Fresh cracked black pepper; to taste | ||
| Salt; or salt-free seasoning, to taste | ||
| Few drops of cayenne sauce; for heat | ||
| Few drops of roasted sesame oil or tahini, to taste | ||
| Little kelp or dulse; to add a 'sea' flavour | ||
Directions
OPTIONAL
Cut the block of tofu into ½- to 1-inch thick slabs. Freeze the slabs for a minimum of one day (a maximum of three months) and then thaw. Place the thawed slices on a very clean, dry kitchen/tea towel and wrap the towel around the slices. Place a heavy baking dish on top of the towel-wrapped tofu, and allow it to sit for 30 minutes. Unwrap and crumble the tofu, using a fork to mash it if necessary, until the desired texture is reached.
Add the remaining ingredients and mix well, adjusting seasonings to taste.
If desired, thin with a little broth dissolved in boiling water (thinned out it makes a really nice dip). Chill overnight before serving, to allow flavours to blend. Posted to fatfree digest V97 #180 by Jacqueline <still@...> on Aug 15, 1997