Mom’s Tofu Salad (B+)

October 3, 2006 at 1:18 am (B plus (3.5 stars, like a lot), Farm recipes, Mom’s recipes, Quick weeknight recipe, Tofu)

This is an old farm recipe that my mom used to make all the time when I was a kid. I loved to eat it with tortilla chips. I haven’t been making it much lately because I thought it wouldn’t be as good without the tortilla chips. But I made it today and ate it with pitas that I baked until they were very crisp, and I think it was actually just as good as the chips.

This list of ingredients is long, but it’s extremely fast to make, maybe 5 minutes or so. And all the various seasonings come together to create (in my opinion) the ultimate tofu salad. I think the farm folks designed it to be sort of like an egg salad, or something you’d take to a picnic, but I don’t really see much resemblance. I prefer to eat it as a dip, and my mom uses it on sandwiches, although they can get soggy quick since it’s pretty wet.

Stir together:

* Tofu 1.5 lbs, crumbled
* yeast 1 Tbs.
* salt 1 tsp.
* pepper 1/8 tsp.
* garlic powder 1 tsp.
* paprika 1/4 tsp.
* basil 1 tsp.
* parsley 1 tsp.
* oregano 1 tsp.
* mustard powder 1/8 tsp.
* cayenne 1/8 tsp.
* soysauce 1 Tbs.
* onion powder 1 tsp.
* vinegar 1/2 Tbs.
* lemon juice from 1/2 lemon (about 1.5 Tbs.)
* mustard 1.5 Tbs.
* chopped celery, onions, scallions (optional, about 1/2 cup?)
* olive oil 2? Tbs. (optional, adds to the mouthfeel, but isn’t necessary IMHO)

This yields about 2.5 cups.

Other’s Opinions
A coworker of Derek’s really liked this–he must have eaten two cups of it in one sitting! I brought it to a picnic, and served it at lunch recently though, and no one seemed to care for it much.

Rating: B+

1 Comment

  1. My favorite raw veggies and accompanying dips | The captious vegetarian said,

    […] my Mom’s tofu salad […]

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