Smoked Tofu Salad and Smoked Tofu and Mac Salad

It’s that time of year. The time when I hate to turn on the stove or oven. This tasty and unique tofu salad let’s you keep cool! Originally written for Grills Gone Vegan, the recipe got cut due to space.

Serve this cool and creamy salad  with a side of your favorite gazpacho for a very refreshing meal. Check back for my Surprise Ingredient Gazpacho recipe coming soon!

Smoked Tofu and Mac Salad

Smoked Tofu Salad

Quick and easy, this dish can be made in minutes, and still delivers on taste. Celery and radish give it a satisfying crunch, while the harissa and ume plum vinegar work wonders with the smoked tofu.  Try the variation below for a heartier version.

16 ounces smoked tofu, chopped
1/4 cup diced onion
2 tablespoons minced celery
1 tablespoon minced radish
1 tablespoon minced fresh parsley
3 tablespoons vegan mayonniase
2 tablespoons prepared harissa
2 teaspoons ume plum vinegar
Salt and pepper, to taste

Combine all of the ingredients in a medium-size bowl. Stir to combine. Taste and adjust the seasonings.  Cover and refrigerate for 30 minutes to allow the flavors to meld. The salad may be served on top of green, in wraps or buns, or even in crisp iceberg lettuce leaves.

Yield: 4 servings

Variation:

Smoked Tofu and Mac Salad

Make the tofu salad above, then take it to a whole other level with this variation.

1 cup dry elbow macaroni
1 to 2 tablespoons vegan mayonnaise
4 cups mixed salad greens
4 cups chopped romaine
1 red pepper, cut into strips
1 cup cherry tomato halves

Cook the macaroni in a pot of salted boiling water for 7 minutes, or according to package directions. Drain and run under cold water and drain again. Add the macaroni to the Smoked Tofu Salad, along with one tablespoon of the mayonnaise. Add another tablespoon of mayonnaise, if desired. Stir together.

In a large bowl, combine the salad greens  and the romaine. Divide evenly on plates. Top each plate with one cup of the tofu mixture. Arrange the peppers and tomatoes around the macaroni tofu salad.

Yield: 4 to 6 servings

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3 Comments

  1. Posted July 1, 2014 at 8:14 pm | Permalink

    Our hot weather came today so it is time to break out the cold salads!

  2. Posted July 2, 2014 at 10:30 am | Permalink

    Heat wave!!!!!

  3. in2insight
    Posted July 7, 2014 at 9:02 am | Permalink

    Thank you for sharing this “missed” gem.
    Due to what we had on hand and being too lazy to head out in the heat wave, a number of changes were made.
    The overriding greatness of this recipe, the “sauce” was as written, and is just amazing.
    The creaminess of the mayo, the slight enhanced tang of the ume plum and the firefly goodness of the harissa all played well together.
    A great dish that clearly is adaptable and just as clearly a winner.

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