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    Home » Vegan Recipes

    For Summer ... (+Tofu Salad)

    Published Jul 6, 2012 | by Nicole Spiridakis


    [A visitor, July 2012.]

    It was sort of nice having the 4th of July holiday in the middle of the week this year. Three-day weekends are nice, of course (essential, really), but when one presents itself I have a tendency to schedule a trip out of town or pack it full of activities. A mid-week day off created a forced rest of sorts, one which we firmly decided would consist of: sleeping in; a long and leisurely breakfast with strong coffee; a picnic in the SF Botanical Gardens with books and pillows.


    [Pre-picnic, July 2012.]

    And so it was. I slept 'til nearly 8:30 and lingered over tea. Then I scrambled eggs with Parmesan and herbs, fried some fakin' bacon, toasted leftover corn muffins from the weekend and spread them with butter and honey (vegan month is decidedly over). I packed up a bag and we dug out an old, soft blanket and set off through the sunny, breezy day for Golden Gate Park. I'd brought a baguette, some cheeses, lots of water, fruit, tahini cookies ... and pita sandwiches stuffed with tofu salad, spinach, and avocado.

    This is going to be a new summer staple, I can feel it. Egg salad kind of icks me out, though it definitely can have its moments, especially if it's going to be left unrefrigerated for awhile (i.e. on a picnic). Plus, it's so egg-y. I have a funny relationship with eggs: of course I rely upon them as a good source of protein, and they are quick to prepare when one is starving and isn't feeling particularly creative. A plate of good scrambled eggs in the morning can last me for hours. But I don't like to eat eggs every day; sometimes I can even go a few weeks without partaking. Enter tofu salad.

    It's vegan (!), simple to prepare, and remarkably satisfying. There's a little turmeric here, a little nutritional yeast, a good amount of vegan mayo, sunflower seeds, some apple cider vinegar to bring all the flavors together. I haven't eaten a scoop on toast for breakfast but that's on my agenda for this weekend, perhaps sandwiched between a trip to the farmers' market for radishes and lettuce and summer squash and a swim up the street at USF.

    Though I - not unhappily - missed the fireworks this year I could hear them thumping away down by the waterfront as I read my book (another essential to day-off enjoyment) and switched out the light early. Back to the grind the next day, but at least there were leftovers for lunch.

    Happy summer.

    [print_this]Tofu Salad with Scallions and Sunflower Seeds

    I initially was surprised at how good this salad is - I adapted it from several recipes I looked up online, tasting as I went along to match my own particular taste - but then I stopped caring and focused on devouring. I love the scallions here, though you could probably swap chopped chives, and the sunflower seeds are a must for a bit of crunch (almonds or walnuts might be nice, instead). I filled halved, whole wheat pita with generous scoops of salad, and stuffed fresh baby spinach leaves and slices of avocado in, too. I don't mean to suggest this is in any way a substitute for egg salad -- but I do mean to suggest that it's better.

    Makes about 8 servings.

    For the dressing:
    ½ cup vegan mayo
    ⅓ cup mustard
    2 tablespoona apple cider vinegar
    1 teaspoon olive oil
    1 teaspoon turmeric
    ½ teaspoon garlic powder
    ½ teaspoon black pepper
    ½ teaspoon salt
    optional: 1 teaspoon nutritional yeast
    Zest of one lemon

    1 block extra firm tofu
    ½ cup sunflower seeds
    1 bunch scallions, roughly chopped
    Salt and pepper to taste

    In a large bowl, whisk together all the dressing ingredients. Using your hands, crumble the tofu into pieces; add to dressing. Add the sunflower seeds and scallion, and stir well to coat with the dressing. Salt and pepper to taste.

    [/print_this]

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    Reader Interactions

    Comments

    1. Stefanie says

      July 08, 2012 at 7:03 pm

      This is a winner! I enjoyed it on white corn tortillas. Great summer recipe.

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    Hi, I'm Nicole. Writer, recipe developer, and gluten-free baker. More about me.

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