Friday, June 18, 2010

Tofu Salad

I was trying to come up with some kind of mock chicken salad and this fits the bill. I was a little surprised at how much Graham loved this. He ate almost a cup!

1 block of extra firm tofu, drained and cut into small cubes
2 green onions, chopped, green parts only
about a 1/4 of a red pepper, diced small
1/2 carrot, shredded
1-2 stalks of celery, diced small
1 Tbsp light mayonaise
1 tsp dijon mustard
salt and pepper

Drain the tofu and absorb extra water. I used to use paper towels for this, but in an effort to save paper towels, and hopefully trees, I have recently been using a dish towel for this and it works just as well. Heat some olive oil in a non stick skillet and add the diced tofu. Season liberally with salt and pepper. Cook on medium high heat until it starts to brown nicely, about 10-15 minutes. Stir it often, almost like a stir fry.

In the meantime, dice up all of the other veggies. Whisk the mayo and mustard in a large bowl and stir in the veggies and season. Add the browned tofu. We ate it while it was still a little warm, but it would be great chilled for a while. It would give the flavors a while to mingle. I put ours on a whole wheat tortilla with lettuce and tomato. Graham ate his out of a bowl with tomato and tortilla on the side. This makes a wonderful light lunch on hot day.

1 comment:

  1. I do something very similar with steamed tempeh. Love it piled high on some crusty bread or wrapped up in a tortilla.