Tofu Salad


Tofu Salad 

I make this salad often, it’s great over mixed greens or with flax and millet pita chips. It’s a perfect substitute for a tuna salad. Enjoy!!


½ block of Twin Oaks tofu, or your favorite tofu dried.

1 carrot

¼ sweet Vidalia onion

½ red pepper

1 stalk of celery

1 handful of parsley

2 tablespoons of fresh chives (optional) (reserve for garnish)

½ cup of frozen organic peas

2 tablespoons of drained capers

4 or 5 olives (optional)

1/4 cup of veganaise

Juice and zest of 1 lemon (reserve zest for garnish)

1 tablespoon hot sauce

1 tablespoon umeboshi vinegar

1 dill pickle

1 teaspoon mild miso

1 teaspoon kelp seasoning

¼ teaspoon red chili flakes

¼ teaspoon celery salt

½ teaspoon onion powder

½ teaspoon garlic powder


Crumble up the tofu and steam along with the peas for about 8 minutes. Meanwhile chop all of the vegetables really small and uniform in size. When the tofu and peas are done put them in a glass bowl and sprinkle over the kelp, chili flakes, celery salt, onion powder and garlic powder. Allow the seasonings to soak into the tofu. Meanwhile mix the miso, hot sauce, lemon juice, vinegar into the vegan mayo. Add all other ingredients to the tofu reserving the zest and the chives for garnish. Gently mix the mayo mixture to the salad and garnish with chives and lemon zest. Enjoy slightly warm or cold. I love this over fresh arugula, tomatoes and sprouts with crackers alongside. Enjoy!!! XOXO

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