When I serve this to lunchtime company, even tofu skeptics love it! For me, it’s a throwback to tuna salad, something I gave up many years ago, though I still liked its taste. This is especially good served in warm pita bread. I also like to mix leftovers with macaroni for a “tofuna”-noodle salad. For more information on baked marinated tofu, see page 136. For this recipe, it’s best to use a baked tofu product that comes in large chunks like Soy Boy’s Tofu Lin, rather than the type that comes in small cutlets.
Recipe information
Yield
6 servings
Ingredients
1 pound soft or medium-firm tofu
1/3 cup soy mayonnaise
1 to 2 teaspoons prepared mustard, or to taste
1/2 teaspoon good-quality curry powder, or to taste
1 large celery stalk, finely diced
Salt to taste
Preparation
Step 1
Using your hands, finely crumble the tofu in a serving bowl.
Step 2
Add the remaining ingredients, mix well, and serve.
nutrition information
Step 3
Calories: 127
Step 4
Total Fat: 8g
Step 5
Protein: 9g
Step 6
Carbohydrate: 4g
Step 7
Cholesterol: 0mg
Step 8
Sodium: 299mg
