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Tofu `Tuna' Salad
Serves 2 - 3

285g (10 oz, 1 packet) firm tofu

2 tbsp finely grated carrot
1 tbsp sweet sandwich pickle, any chunks minced finely
1 - 2 tbsp minced red onion, spring onion (green onion, scallion) or celery

2 tbsp nutritional yeast flakes (optional)
1 - 2 tbsp fresh chopped parsley (optional)
2 tsp dried dill weed
1/4 tsp onion powder
1/8 tsp garlic powder
1/8 tsp paprika
pinch each of turmeric, dried thyme and dried marjoram
1/2 tbsp toasted nori flakes (optional, or use other seaweed)
freshly-ground black pepper, to taste

1 tsp Dijon mustard
1 tbsp soy sauce (light, dark, mushroom, tamari etc)
1 tbsp fresh lemon juice
1 tbsp tomato ketchup (eg Heinz)
3 tbsp vegan mayonnaise or 2 tbsp soya milk

a few drops of cayenne sauce, optional
a few drops of roasted sesame oil or tahini, to taste, optional

Cut the block of tofu into slices 1/2 to 1 inch thick. Freeze the
slices for a minimum of one day (a maximum of three months) and
then thaw.

If you aren't freezing the tofu then just drain, rinse and slice.

Place the tofu slices on a very clean, dry tea towel and wrap the
towel around the slices. Place something heavy, such as a baking
dish, or a pan filled with water, on top of the towel-wrapped tofu,
and allow it to sit for 30 minutes.

Unwrap and crumble the tofu, using a fork to mash it if necessary,
until the desired texture is reached. I like it very finely mashed.

Add the remaining ingredients and mix well, adjusting seasonings
to taste. If desired, thin with vegetable stock (Jacqueline says
that thinned out it makes a really nice dip).

If possible, chill overnight before serving, to allow flavours to
blend. Serve at room temperature.

Kate L Pugh
(adapted from a recipe by Joanne Stepaniak)


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