Ingredients
- 10 oz. firm or extra-firm tofu
- ½ cup finely diced celery
- ⅓ cup vegan mayonnaise
- 2 tbsp finely chopped chives or scallion greens
- 2 tbsp chopped dill
- 2 tbsp chopped parsley or celery leaves
- 1 large garlic clove, put through a press
- 1 ¼ tsp curry powder, or ⅛ tsp turmeric
- 1 tbsp capers, drained and chopped, or chopped pickles (or both!)
- 1 tbsp apple cider vinegar
- 2 tsp Dijon mustard
- ¼ tsp fine or kosher salt, or to taste
- ¼ tsp freshly ground black pepper
Instructions
- Break the tofu into large chunks. Place in a clean kitchen towel and twist to squeeze out excess liquid.
- Crumble the dry tofu in a large bowl. Add the remaining ingredients and mash everything together with a fork.
- Taste, adding more salt, spices, herbs, or vinegar if you feel the salad needs it.
- Serve right away or chill for a day or two to allow the flavors to blend.
