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vegan-tuna-salad recipe

Date: Fri, 15 Aug 1997 08:47:03 -0400 (EDT)
 From: Jacqueline (still@bconnex.net)
 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 fatfree/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.
 kwvegan vegan