Honeycrisp Tofu Salad
By: Jessie
Published: Saturday, February 6, 2010 - 12:07pm

Ingredients




1 package of extra firm tofu
2 stalks of celery, diced
1 Honeycrisp apple, diced
2 or 3 slices of onion, finely diced
1 tablespoon of mustard
4 tablespoons of vegan mayo (such as Vegenaise)
salt and pepper to taste

teaspoon about 1  of dried dill (or basil)

Preparation

1 Drain and press tofu about 30 minutes prior to making this recipe. 2 Cut tofu into cubes and toss in a bowl with apples, celery, and onion. 3 Add mayo and mustard and gently stir to combine. 4 Add dill, salt and pepper, and adjust seasonings if necessary. 5 Allow salad to sit in refrigerator for at least an hour before eating. 6 Serve on a bed of greens, as a dip with crackers, or use it as sandwich filler.

About



Honeycrisp Tofu Salad
Today while I was making one of my favorite tofu salads for lunch, I decided to get creative and add a diced Honeycrisp apple to the mix. It came out too good not to share the recipe, so here it is:
Honeycrisp Tofu Salad
    * 1 package of extra firm tofu
    * 2 stalks of celery, diced
    * 1 Honeycrisp apple, diced
    * 2 or 3 slices of onion, finely diced
    * 1 tablespoon of mustard
    * 3-4 tablespoons of vegan mayo (I used Vegenaise)
    * salt and pepper to taste
    * about 1 teaspoon of dried dill (or basil)
If you have time, drain and press tofu about 30 minutes prior to making this recipe. You can still make it without pressing the tofu, but it may cause the tofu to fall apart a bit. Cut tofu into cubes and toss in a bowl with apples, celery, and onion.  Add mayo and mustard and gently stir to combine.  Add dill, salt and pepper, and adjust seasonings if necessary.
If you are patient, try waiting at least an hour before eating so the flavors can come together.  You can add more herbs, spices, and veggies if you like, but I prefer to keep it simple.  Serve on a bed of greens, as a dip with crackers, or use it as sandwich filler.
Honeycrisp Tofu Salad
October 15, 2009 by Jessie
mofo
Today while I was making one of my favorite tofu salads for lunch, I decided to get creative and add a diced Honeycrisp apple to the mix. It came out too good not to share the recipe, so here it is:
Honeycrisp Tofu Salad
    * 1 package of extra firm tofu
    * 2 stalks of celery, diced
    * 1 Honeycrisp apple, diced
    * 2 or 3 slices of onion, finely diced
    * 1 tablespoon of mustard
    * 3-4 tablespoons of vegan mayo (I used Vegenaise)
    * salt and pepper to taste
    * about 1 teaspoon of dried dill (or basil)
If you have time, drain and press tofu about 30 minutes prior to making this recipe. You can still make it without pressing the tofu, but it may cause the tofu to fall apart a bit. Cut tofu into cubes and toss in a bowl with apples, celery, and onion.  Add mayo and mustard and gently stir to combine.  Add dill, salt and pepper, and adjust seasonings if necessary.
If you are patient, try waiting at least an hour before eating so the flavors can come together.  You can add more herbs, spices, and veggies if you like, but I prefer to keep it simple.  Serve on a bed of greens, as a dip with crackers, or use it as sandwich filler.
Adding apples to this salad gave it an unexpected crunch and lightly sweet flavor.  I will definitely be making it again in the near future, while these delicious Honeycrisps are still in season.  I hope you try it!