I was very happy to see Tofu make an appearance in the NYTimes recently. It reminded me that I used to be slightly addicted to a tofu salad sold at Whole Foods.
I don’t live close to a Whole Foods anymore, and the salad was a little pricey, but, I was able to find a recipe that gave a very good imitation of the salad, and it’s extremely delicious.
You can also add celery and/or carrots to the salad to add some crunch. Makes a great replacement for tuna salad
1 package extra firm tofu
1/3 cup grated parmesan cheese
1 tbsp dried onion
1/2 cup mayonnaise (you can use low or no fat if you like)
2 tbsp dijon mustard
1/2 tsp turmeric or paprika
Salt to taste
- In a large bowl break tofu into small pieces by mashing it with a fork or potato masher
- Add all ingredients except for salt and mix thoroughly
- Season with salt to taste
To get all of the liquid out of the tofu, wrap it in a paper towel and place a heavy book on top for 20 minutes or so. Replace paper towel and repeat if you want to get rid of more of the liquid.