Tofu garden vegetable salad

This is a versatile recipe, in that it can be serves on its own, as a side salad, as a sandwich filling, or as a stuffing for tomatoes.

I found the amount of mustard  in the original recipe to be a bit too much, so I have reduced it. Feel free to double it if you want it stronger.

This recipe comes from “30-Minute vegan” by Mark Reinfield and Jennifer Murray.

What you will need:

450g extra firm tofu, crumbled (this is the stuff that is solid as a brick, NOT the silken firm variety, which is softer)

½ cup diced celery

½ cup seeded and diced red bell capsicum (optional)

2 tbsp diced kalamata olives

½ cup vegan mayonnaise ( You can find this in some health food shops or the health food section of some supermarkets. PAWS also stock it. I prefer the Plamil brand.)

1 tbsp fresh minced parsley or dill

1 tbsp Dijon mustard

1 ½ tsp apple cider vinegar

½ tsp minced garlic (optional)

1 tbsp tamari or soy sauce

Dash sea salt and pepper

½ cup grated carrot

1 tsp turmeric powder

Method:

Combine all the ingredients in a large mixing bowl and mix gently.

Refrigerates well and tastes just as good the next day.