Vegan 'tuna' salad (low fat)

1 Servings

Ingredients

Quantity Ingredient
10½ ounce Mori-Nu (1% fat; extra firm) silken tofu (1 box)
2 tablespoons Finely grated carrot
1 tablespoon Minced sweet pickle
1 tablespoon Minced red onion or scallions
3 tablespoons Vegan lowfat mayonaise
1 tablespoon Nutritional yeast (up to 2)
1 tablespoon Fresh lemon juice
1 tablespoon Low-sodium tamari
1 tablespoon Fresh chopped parsley (up to 2)
2 teaspoons Dried dill
1 teaspoon Prepared yellow mustard
1 teaspoon Dijon mustard
¼ teaspoon Onion powder
⅛ teaspoon Garlic powder
⅛ teaspoon Paprika
1 pinch Turmeric; thyme and marjoram
Fresh cracked black pepper; to taste
Salt; or salt-free seasoning, to taste
Few drops of cayenne sauce; for heat
Few drops of roasted sesame oil or tahini, to taste
Little kelp or dulse; to add a 'sea' flavour

Directions

OPTIONAL

Cut the block of tofu into ½- to 1-inch thick slabs. Freeze the slabs for a minimum of one day (a maximum of three months) and then thaw. Place the thawed slices on a very clean, dry kitchen/tea towel and wrap the towel around the slices. Place a heavy baking dish on top of the towel-wrapped tofu, and allow it to sit for 30 minutes. Unwrap and crumble the tofu, using a fork to mash it if necessary, until the desired texture is reached.

Add the remaining ingredients and mix well, adjusting seasonings to taste.

If desired, thin with a little broth dissolved in boiling water (thinned out it makes a really nice dip). Chill overnight before serving, to allow flavours to blend. Posted to fatfree digest V97 #180 by Jacqueline <still@...> on Aug 15, 1997

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