[FATFREE Home] [Recipe Archive] [About the Mailing List and how to join]
[Date Prev][Date Next][Thread Prev][Thread Next][Date Index][Thread Index]

Vegan 'Tuna' Salad

        There have been more than a few tuna recipes posted, but I think
this one's different enough to warrant distribution.  This is absolutely
amazing on a toasted whole grain bagel with lettuce and thick slices of
tomato.  Freezing and then wrapping the tofu creates a wholly different
texture - chewy and relatively dry - and makes the tofu really soak up the
flavours.  ~Jacqueline

*Vegan 'Tuna' Salad (low fat)*

10.5 oz Mori-Nu (1% fat, extra firm) silken tofu (1 box)
2 T finely grated carrot
1 T minced sweet pickle
1 T minced red onion or scallions
3 T vegan lowfat mayonaise
1 - 2 T nutritional yeast
1 T fresh lemon juice
1 T low-sodium tamari
1 - 2 T fresh chopped parsley
2 t dried dill
1 t prepared yellow mustard
1 t Dijon mustard
1/4 t onion powder
1/8 t garlic powder
1/8 t paprika
pinch of turmeric, thyme and marjoram
fresh cracked black pepper, to taste
salt, or salt-free seasoning, to taste

optional:       a few drops of cayenne sauce, for heat
                a few drops of roasted sesame oil or tahini, to taste
                a little kelp or dulse, to add a 'sea' flavour

        Cut the block of tofu into 1/2- 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.