I think every vegan cook, at some point in their experimenting, comes up with their version of a tofu “eggless” egg salad. I’ve made a few, some with more or less additional flavors, and one that was fairly true to the egg salad flavor & texture.
This time, I went a different way, based on a combination of wanting a stronger flavor, and having ingredients to use up. Thus was born the Spicy Tofu Salad ~
1 lb sprouted extra firm tofu, crumbled
2 Tablespoons minced red onion
1 Tablespoon fresh basil, chopped
3/4 teaspoon smoked paprika
6 Tablespoons coleslaw dressing (ingredients below)
1/2 teaspoon each salt & pepper
Crumble the tofu into a medium-sized bowl. Add the remaining ingredients and mix well.
This was a quick recipe, in part because I already had the coleslaw dressing made from a recipe a couple of days earlier. I have used Vegenaise in this, but I really liked the zip from the coleslaw dressing this time, and it’s less processed than the Vegenaise.
To make the dressing, blend together about 1/2 cup cashews, 2 or 3 Tablespoons apple cider vinegar, salt and pepper to taste, and about 1/3 cup water. The amounts of the apple cider vinegar and water can be adjusted to taste and to make the desired consistency – this is just a starting point to work from.
I had some of the tofu salad initially on lettuce leaves, then I started eating it right from the dish :-). And the best part of this whole recipe? When I ate some of it alone, it had a flavor and consistency remarkably like cottage cheese! I would LOVE to have a vegan cottage cheese recipe, so I will be experimenting to make this more like that…… results to come!