Eggless Salad

Name: Eggless Salad
Ingredients: 2 16-oz. pkgs. extra-firm tofu, drained, and cut into 2 slabs; 3 Tbs. low-sodium soy sauce; 2 Tbs. cider vinegar; 2 Tbs. rice vinegar; 2 Tbs. maple syrup; 1 clove garlic, minced (1 tsp.); 1/2 cup finely chopped celery; 1/2 cup soy mayonnaise; 1/4 cup finely chopped red onion; 1/4 cup chopped cashews; 1/4 cup golden raisins; 2 Tbs. chopped cilantro; 1 Tbs. paprika; 1 Tbs. ground turmeric; 1 Tbs. ground cumin; 1 Tbs. ground coriander; 1 Tbs. lemon juice

17 ingredients

9 steps

Ingredients

2 16-oz. pkgs. extra-firm tofu, drained, and cut into 2 slabs
3 Tbs. low-sodium soy sauce
2 Tbs. cider vinegar
2 Tbs. rice vinegar
2 Tbs. maple syrup
1 clove garlic, minced (1 tsp.)
1/2 cup finely chopped celery
1/2 cup soy mayonnaise
1/4 cup finely chopped red onion
1/4 cup chopped cashews
1/4 cup golden raisins
2 Tbs. chopped cilantro
1 Tbs. paprika
1 Tbs. ground turmeric
1 Tbs. ground cumin
1 Tbs. ground coriander
1 Tbs. lemon juice

Directions

1

Preheat oven to 350F.
2

Press tofu slabs between two cutting boards 15 minutes to remove excess water.
3

Pat dry, and place in baking dish.
4

Whisk together soy sauce, cider vinegar, rice vinegar, maple syrup, and garlic in bowl.
5

Pour soy sauce mixture over tofu.
6

Bake 15 minutes.
7

Cool.
8

To assemble salad, crumble baked tofu in bowl.
9

Stir in all remaining ingredients, and season with salt and pepper, if desired.