Vegetarian: Tofu Salad 02 by Recipe Cottage

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	Tofu Salad 02

		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 http://www.earth.li/~kake/cookery/ (adapted from a recipe by Joanne Stepaniak)