I have never let my schooling interfere with my education. - Mark Twain

Friday, September 19, 2014

Salad days

The breakfast sammies hinted at in the last post (lo those many moons ago) have not happened yet, but fear not! Other sammies have been more than happening. I have made this recipe three times in the last month, which is an absolute record for me given my short attention span. Tofu for people who think they don't like tofu- substantial, flavorful, toothsome, and not at all weird. An absolute contender in the egg- and/or chicken salad universe.

Curried Tofu Salad
(for best results, make a day ahead)

½ cup plant-based mayo
2 Tbs. soy milk or other plant-based milk
2 Tbs. sweet pickle relish or chutney
1 Tbs. prepared Dijon mustard
1-2 Tbs. curry powder, such as Madras (1 Tbs. is pretty tame if you are a curry newbie)
1 Tbs. fresh or dried minced chives
½ tsp. salt
½ tsp. freshly ground pepper, to taste
¼ tsp. chile powder
1 crushed and finely minced garlic clove, or ¼ tsp. granulated garlic

14-16 oz. package extra-firm tofu, drained, rinsed, and crumbled in small pieces
1 large stalk celery, diced (about ½ cup)
1 large carrot, peeled and shredded (about ½ cup)
½ small green or red bell pepper, minced (about ½ cup)
6 scallions (green onions), sliced (about ½ cup)

In a 2-cup bowl, whisk dressing ingredients and blend well. In a large bowl, mix salad ingredients, add dressing, and toss to thoroughly combine. Adjust seasonings to taste and toss again. Chill at least two hours (overnight is best) to blend flavors.

Serving ideas: on crisp greens, as a sandwich or wrap, or in a hollowed out tomato for a retro fifties plate.