Eggless Tofu Salad | Lunch
This tofu salad is an interesting spin on traditional egg salad. I love the fennel
and curry powder because it gives the dish a unique flavour. This recipe is also
versatile because you can add your favourite vegetables to it.
One 14-ounce block extra-firm tofu, drained and crumbled
¼ cup sliced green onion
⅓ cup finely chopped fennel
¼ cup Tofu Cashew Mayonnaise
1 tablespoon Dijon mustard
2 tablespoons lemon juice
2 tablespoons chopped fresh parsley
1 teaspoon curry powder
2 teaspoons dried dill weed
¼ teaspoon paprika
¼ teaspoon ground cumin
¼ teaspoon of sea salt
¼ teaspoon black pepper
1. Add the crumbled tofu to a large bowl.
2. Add the remaining ingredients and stir until the mixture is well combined.
3. Serve in a sandwich, in a wrap, or as a salad topping.