Things You'll Need:
- one block extra firm tofu
- olive oil
- 2 medium dill pickles (or just one if you are not a pickle fiend like me)
- 1 stalk celery
- 2 green onions
- 1/2 a medium red onion
- mustard powder, dill weed, paprika, salt, pepper, cream of tartar
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Step 1
Cut off 1/3 of the block of firm tofu and blend it with 1 tbsp olive oil, and about 1/4 tsp each of salt and pepper. Blend until creamy, and add more olive oil as your taste dictates. Set aside in a small bowl in the fridge. This will serve as the vegan mayo for the mock tuna salad.
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Step 2
Slice the remaining tofu into 1/4 inch slices, and place them on waxed paper on a baking sheet. Brush them with olive oil, and sprinkle with salt and pepper. Bake them at 300 for 15 minutes, or just until slightly golden.
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Step 3
While the tofu is baking, dice the pickles, onions and celery and place in a mixing bowl.
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Step 4
When the tofu is done, dice it, and add the diced tofu to the veggies. Sprinkle with 1/4 tsp mustard powder, and 1/8 tsp each of paprika, dill, and cream of tartar. Toss well so that the vegetables and baked tofu get covered in spices.
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Step 5
Add enough of the vegan mayo to bind the mock tuna salad ingredients. When it has the consistency you like, let the mixture chill for an hour. Serve on toast with lettuce and tomato.
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Step 6
Experiment with the proportions. You may want to use only 1/4 of the tofu block for mayonnaise, and the rest for baking.
