This recipe is from Big Vegan. And it is big. It has over 350 recipes, most of which look and sound fantastic. When it comes to lunch, I seem to struggle finding something besides a mixed greens salad, or leftover pasta. And frankly, I’m not wild about leftovers anyway. So this I can get in to! This “egg” salad (I hate putting things in quotes, but egg salad is what this salad resembles) needs to be prepared ahead of time, so I recommend making it the night before or early in the morning–you’ll need some time. But it’s worth it. I served it on toasted bread with lettuce and avocado. The recipe calls for 12 ounces of firm tofu, but I recommend using 14-16 ounces because the recipe makes quite a bit of sauce—great for a few lunches.
INGREDIENTS:
12-16 oz firm tofu, drained and pressed
1 Tbs olive oil, plus 1/8 to 1/4 C
Salt
1/2 tsp celery seeds
1/2 tsp black pepper
1/2 C fresh parsley
12-oz silken tofu
2 tsp apple cider vinegar
2 Tbs Dijon
1 tsp dried basil
1 stalk celery, finely chopped
2 large green onions, chopped
1 medium carrot, grated
1/4 C sunflower seeds, toasted
DIRECTIONS:
Preheat the oven to 400. Crumble the tofu into a bowl and combine with the celery salt, 1/2 tsp salt, and black pepper. Lightly oil a baking sheet (I used foil and oiled that). Layer the tofu on the baking sheet.
Bake for 10 minutes, then use a spatula to turn the tofu. “Turning” crumbled tofu is about as easy as giving a cat a bath. Just move it around so it doesn’t stick and burn. Bake another 10 minutes.
While the tofu is baking, however, start on the sauce. In a food processor or blender, mince the parsley, then add the silken tofu. Process until smooth, then add the basil, vinegar, mustard, and a pinch of salt; combine well. While the machine is running, add the remaining oil. The recipe calls for a 1/4 cup, but I reduced it to an 1/8 cup.
While the tofu is cooling (which should only take about 10 minutes or so), you can chop up the veggies and toast the sunflower seeds. Combine the sauce, carrots, green onion, celery, and tofu in a large bowl.
Cover and refrigerate for up to 3 days. Enjoy on bread with lettuce, tomato, avocado, or on crackers or toasted baguette slices.
- 12-16 oz firm tofu, drained and pressed
- 1 Tbs olive oil, plus ⅛ to ¼ C
- Salt
- ½ tsp celery seeds
- ½ tsp black pepper
- ½ C fresh parsley
- 12-oz silken tofu
- 2 tsp apple cider vinegar
- 2 Tbs Dijon
- 1 tsp dried basil
- 1 stalk celery, finely chopped
- 2 large green onions, chopped
- 1 medium carrot, grated
- ¼ C sunflower seeds, toasted
- Preheat the oven to 400. Crumble the tofu into a bowl and combine with the celery salt, ½ tsp salt, and black pepper. Lightly oil a baking sheet (I used foil and oiled that). Layer the tofu on the baking sheet.
- Bake for 10 minutes, then use a spatula to turn the tofu. "Turning" crumbled tofu is about as easy as giving a cat a bath. Just move it around so it doesn't stick and burn. Bake another 10 minutes.
- While the tofu is baking, however, start on the sauce. In a food processor or blender, mince the parsley, then add the silken tofu. Process until smooth, then add the basil, vinegar, mustard, and a pinch of salt; combine well. While the machine is running, add the remaining oil. The recipe calls for a ¼ cup, but I reduced it to an ⅛ cup.
- While the tofu is cooling (which should only take about 10 minutes or so), you can chop up the veggies and toast the sunflower seeds. Combine the sauce, carrots, green onion, celery, and tofu in a large bowl.
- Cover and refrigerate for up to 3 days. Enjoy on bread with lettuce, tomato, avocado, or on crackers or toasted baguette slices.
