Serve on vegan crackers, or make into finger sandwiches using Ezekiel 4:9 Cinnamon Raisin bread.
INGREDIENTS
1 12 oz. pkg. extra-firm silken tofu
½ cup finely diced white onion
¼ cup vegan mayonnaise (recipe here)
1 tsp. Dijon mustard
½ to 1 tsp. curry powder
Pinch kala namak*
Pinch ground cumin
Freshly ground black pepper to taste
2 Tbsp. chopped chives for garnish
PREPARATION
• Remove the tofu brick from its package and blot it with paper towels. Sandwich the brick between several sheets of fresh paper towels, and place it on a cutting board. Place a heavy plate or other weight on top of the tofu so that the liquid is squeezed out. Let the tofu rest under the weight for 15 minutes. Replace the wet paper towels with dry ones, place the weight back on top of the tofu, and let the tofu rest for an additional 15 minutes. Discard the paper towels.
• Place the pressed tofu in a bowl and break it up with a spoon. Add all the remaining ingredients except the chives and stir until well blended. If desired, add more vegan mayo to make the dish creamier. Taste and adjust seasonings. Garnish with chives before serving. The salad will keep in the refrigerator, covered, for three days.
* Available at Whole Foods Market, 1601 S. Brentwood Blvd., Brentwood, 314.968.7744, wholefoodsmarket.com
This article appears in Guide to Beer 2014.