As promised, here’s something you can do with your pressed tofu: put it in a sandwich!
Growing up, my favourite sandwich was egg salad, but I always felt uncomfortable eating eggs themselves (full ovo-lacto disclosure: I do eat egg-containing baked goods, etc., when I’m away from home). And I’m not a fan of the effort involved in cooking and peeling eggs, either.
Blogs everywhere (especially Meet the Shannons) have sung the praises of smoked salt for that slightly-sulfurous aroma that makes faux egg salad seem more legit. It’s true. Seasoned with a generous dollop of Dijon mustard and served with shredded lettuce, this stuff is 100% comfort food.
Recipe – Tofu Salad
Serves two on a diet or makes one very large sandwich. Also good scooped on top of a garden salad. Keeps up to 4 days in the fridge.
- Half of one 350-gram block of traditional tofu or medium tofu, sliced and pressed for at least 30 minutes.
- 1.5 tsp Vegenaise or mayonnaise
- 1 tsp Dijon mustard
- 1/16 to 1/8 tsp (I use a generous grind from my salt grinder) of smoked sea salt
- Freshly ground black pepper
1. Crumble the pressed tofu into a small bowl.
2. Add the other ingredients.
3. Mash together with a fork until this reaches your desired texture.
4. For best flavor, let tofu salad sit for at least half an hour.