Spread this tofu-based salad on bread for a delicious sandwich or use as a dip with veggies, crackers or rice cakes.
1⁄2 Pound (1/2 Block)
2 Tablespoon, minced
Juice of lemon
Wheat free tamari/Soy sauce
1⁄4 Cup (4 tbs), minced
Red bell pepper
1⁄4 Cup (4 tbs), diced fine
1 Medium, pressed
Rinse and press as much water out of the tofu as you can. Either use two plates with a weight on top or, if you have a tofu press, use the top and bottom pieces with a weight on top. Let this drain while you are chopping the vegetables and mixing the rest of the ingredients.
Mix everything but the tofu in a bowl. Crumble the drained tofu in and mix.
Have you ever had an eggless egg salad?? Sound strange doesn’t it? But that’s what this is!! The egg in this salad is replaced by tofu. Flavored with various spices and other herbs, this spread seems really good! Watch this video and try it.