Eat Veggies, save the planet

This is my go to tofu salad that I make with frozen tofu.  I freeze the extra firm or firm tofu for at least 3 days. Then I take it out of the freezer and defrost it in the sink overnight. The tofu is seasoned and cooked first and put in the freezer to cool while I make the soy mayonnaise and cut celery and parsley.

It reminds me of the turkey salad my mom would make after Thanksgiving. But vegan of course.

It is great on a sandwich with sprouts and tomatoes.

Ingredients for the tofu marinade

• 1 TBSP peanut or almond butter
• 1 TBSP  soy sauce
• 1 TBSP apple cider vinegar
• 1 TBSP ketchup or 1 TBSP tomato paste and 1/2 tsp of agave
• 1 tsp poultry seasoning
• 2 TBSP oil

Instructions

1. Mix the first 5 ingreients together.
2. Squeeze the water out of the tofu
3. Tear the tofu into pieces . It shold come apart in layers
4. Add tofu to marinade and squeeze in the marinade with your hands
5. Heat oil in a cast iron pan on medium
6. Add tofu and turn after it is brown on side one.
7. Cook side 2 being careful not to let it burn, turning down the heat to medium low.
8. Put tofu in freezer to cool to room temperature.

Ingredients for salad

• 4 TBSP soy mayo (recipe on blog)
• 1/2 cup fresh chopped parsley
• 1.5 cups chopped celery

Instructions

1. When tofu has cooled to at least room temperature, add the above ingredients and combine.
2. Let sit for at least 20 minutes before serving so the flavors meld.