*For Cruisers: This will be good in the fridge for several days
(like 5) and I make a batch or two of this before we take off.
But for long range passages, if I make this underway there is no way I add all these ingredients- b/c we don’t have them and if we did preparing it would exceed my galley limit while underway! JSo don’t fret; you can still make plain tofu salad with mustard, vegan mayo, and spices!
What you’ll need:
-12 oz. Extra Firm Tofu (preferrable organic)
-1/3 cup vegan mayo (I make my own, see recipe at the end)
-2 tbls. mustard (I use spicy brown but any kind you like/have will work)
-1/3 cup carrots, grated
-1/3 cup bok choy steams (substitute celery or something else crunchy)
-3 green onions, chopped
-3 tbls. fresh parsley, chopped
-1/2 tsp. turmeric
-1/2 tsp. cayenne
-1/4 tsp. cumin
-salt & pepper to taste
-1-2 tbls. nutritional yeast (optional)
-Drain, rinse, and pat dry the tofu
-Add all the ingredients except the tofu into a bowl and mix to incorporate
-Chop or mince the tofu (whatever consistency you like it) and fold it in to the bowl of ingredients.
-We eat it like a sandwich with tomato, lettuce or whatever
*Makes 4 good size Sandwiches*
Vegan Mayo: We can’t buy vegan mayo in these parts but now that I know how to make it I don’t think I’d buy if we could! Just don’t expect this mayo to be quite as thick as the store bought version
What you’ll need:
-3 tbls. lemon juice
-1/3 cup soy milk
-1/2 tsp. mustard
-1/4 tsp. paprika
-1/4 tsp. salt
-6 tbls. canola or vegetable oil
-Put all ingredients except oil in a blender and mix on low speed until all blended.
-A bit at a time add the oil- blending between additions. The mixture should thicken and be smooth. If it’s not totally thick don’t worry it will thicken up in the fridge.
-Refrigerate or use within the day