Tofu recipe!

[telophase]

I took last week off work and, as it turned out, most of everything else. :)

However, here's a recipe for Tofu Salad Spread that turned out AMAZING. (From a comment I made on AskMeFi.)



Here's a tofu recipe we discovered last week (from a cookbook I've owned for 20 years!). Weren't expecting much, but HOLY WOW it was GOOD. This is exported from our recipe app--we gave it 5 (out of 5) stars, and the categories are our own. Does not need to be eaten on sandwiches: it could be eaten as a scoop by itself, used as a dip, on a salad. I'd have to pull the book out to see what she means by "Chinese-style" tofu, but [our edition] was published on the order of 25 years ago, so probably something more relevant then than now. We just used the normal firm tofu we always get.

Actual prep time is 10-15 min depending on how fast you chop stuff, but it does get better if you let it sit for at least an hour to develop flavor.

Tofu Salad Spread
★★★★★
Categories: 30 min-2 hours, Burgers and Sandwiches, Entrees, Lunch, No-Cook. Tofu, Vegan
Total Time: 1 hr
Servings: 6
Source: Vegetarian cooking for everyone, Deborah Madison, p. 129

1 pound Chinese-style firm tofu
⅓ cup finely diced celery
⅓ cup finely diced green bell pepper
⅓ cup finely diced carrot
2 tablespoons minced onion or scallion
1 large garlic clove, put through a press
2 tablespoons chopped parsley
2 tablespoons chopped marjoram or 1½ teaspoons dried
2 teaspoons chopped thyme or ½ teaspoon dried
⅛ teaspoon turmeric
2 pinches cayenne
¾ cup mayonnaise
1 tablespoon capers, rinsed, or chopped sour pickles
2 to 3 teaspoons Dijon mustard
Salt and freshly milled pepper
2 tsp Wine or apple cider vinegar

Directions
Break the tofu into large chunks and twist it in a towel to get rid of the liquid. When it's as dry as possible, put it in a bowl with the rest of the ingredients and mash them together with a fork. At first it will taste bland, but the flavors will get stronger as the salad sits.

Refrigerate for 1 hour before using if time allows.

Notes from the source:
Tofu salad spread is surprisingly good on its own, but it's most appreciated as a replacement for egg salad. Use it in sandwiches just as you would egg salad, or as a spread for crackers. MAKES ENOUGH FOR 3 TO 4 SANDWICHES

Notes from us:
3 to 4 sandwiches? It made us six, with generous amounts. Original called for 1/2 cup mayo, but 3/4 made a better consistency, we thought. Gave no amounts for the vinegar, so I used 2 tsp. Try lemon juice next time?

The new edition is expanded Amazon affiliate link, author website, and I'm debating getting it since I've used the book so much over the past quarter-century.


Do you cook tofu? What are your favorite recipes? (Eating a lot of soy makes my hot flashes much less intense, and I'm avoiding hormonal supplements for now because my migraines were so tied to hormones, so TOFU IT IS!)

Comments

[affreca]

Arguably not tofu, but I really like inarizushi/yubuchobap. I usually get the yubuchobap kits from my grocery because the inari age packets look difficult to make but I can handle rice. I like them in the summer for a light meal, cook meal.

[telophase]

I haven't tried inarizushi yet, mostly because the pictures always look like the texture might weird me out a little!

[caramarie]

I like these fritters a lot: https://www.kimchiandbasil.com/dubu-jeon-%EB%91%90%EB%B6%80-%EC%A0%84-tofu-pancake-vegetables/ (or possibly I just like the dipping sauce!)

[telophase]

oh, that sounds good!

[loligo]

I love that cookbook! My favorite recent tofu discovery is to toss the cubes with soy sauce, oil, seasonings and corn starch, then bake on parchment paper. Great texture, and can be added to stir-frys, salads, etc.

[telophase]

Cool! We've been doing the Golden Tofu from the book, since it's a good base for whatever sauce, but that does require frying (and getting oil everywhere...).