Eggless Salad

I stumbled across this delicious recipe, courtesy of the the Red Lentil restaurant in Watertown (which I HIGHLY recommend for delicious vegetarian/vegan food).  It’s a fabulous meal for a warm summer day and makes great leftovers!  The recipe list looks long but it’s a lot of stuff you likely have on hand.

Eggless Salad

2 16-oz pkgs. extra-firm tofu, drained and cut into 2 slabs
3 Tbs. low-sodium soy sauce
2 Tbs. cider vinegar
2 Tbs. rice vinegar
2 Tbs. maple syrup
1 clove garlic, minced
1/2 cup finely chopped celery
1/2 cup light or soy mayonnaise
1/4 cup finely chopped red onion
1/4 cup chopped cashews
1/4 cup golden raisins
2 Tbs. chopped cilantro
1 Tbs. paprika
1 Tbs. ground turmeric
1 Tbs. ground cumin
1 Tbs. ground coriander (didn’t have, I just left it out)
1 Tbs. lemon juice (fresh is most delicious!)

1. Preheat oven to 350 F. Press tofu slabs between two cutting boards 15 min to remove excess water. Pat dry, and place in baking dish.  **See my note below.

2. Whisk together soy sauce, vinegars, maple syrup, and garlic in bowl. Pour mixture over tofu.  Bake 15 minutes. Cool.

3. Crumble tofu in to small pieces and mix with the remaining ingredients and season with salt and pepper as desired.

4. Enjoy on salad greens, in a wrap, or in a sandwich.

**My note.
I think pressing the tofu is a critical step.  If you don’t know how to do it, check out this link. I press my tofu for at least an hour.  The more you press your tofu, the more water you squeeze out, and the meatier the texture of your tofu.

Your yummy food lovin’ dietitian in Cambridge,