The Times - Serving Waitsburg, Dayton and the Touchet Valley

While I am firmly an omnivore, there have been moments, albeit brief moments, when I have dabbled in vegetarianism. Blame it on my childhood, surrounded by West Coast hippies and artists, but I have always had a soft spot for brown rice, granola, kale, and yes, even tofu. Originating in China some 2,000 years ago, tofu, also known as bean curd, is made from soy milk and is an important part of the cuisines of East and Southeast Asia. Rich in protein, as well as plant-based calcium and magnesium, tofu became popular in the West along with the growing interest of vegetarianism in the mid-twentieth century.

This week, I am presenting a spin on a classic egg salad, perfect for a springtime picnic. Tofu makes a perfect heart-healthy substitution for the eggs, while the celery and turmeric bring all the familiar flavors to this versatile dish. I promise you will not miss peeling the eggs.

Ingredients:

14 oz package medium-firm tofu

2 stalks celery, diced small

¼ red onion, finely chopped

2 green onions, finely chopped

1 dill pickle, diced

1 jalapeno, seeded and diced

2 tablespoons flat-leaf parsley, finely chopped

¼ cup vegan mayonnaise (see notes)

1 tablespoon Dijon mustard

1 to 2 tablespoons apple cider vinegar

1 teaspoon ground turmeric

1/2 teaspoon paprika

1/2 teaspoon celery seeds

Kosher salt & Coarse ground black pepper

Directions:

Wrap the tofu in a clean kitchen towel, or layers of paper towels, place in a colander in the sink. Top the tofu with a small plate and weigh it down with a canned good or stack of cookbooks. Let the tofu press and drain for thirty minutes.

Meanwhile, chop all vegetables and mix together in a large bowl.

In a small bowl, mix vegan mayo with mustard, vinegar, and dried spices. Season with salt and pepper to taste and set aside, allowing flavors to mingle.

After the tofu has drained pat dry with a paper towel. Use your hands to crumble the tofu into small pieces and add to the bowl with vegetables. Pour in the dressing and mix till combined. Check to season, adding more salt to taste. Then cover and chill for at least 30 minutes before serving, allowing tofu to fully marinate with the flavors. Check seasoning again before serving. Garnish the top with a sprinkle of paprika and more chopped parsley.

Notes:

Vegan mayonnaise, which is usually made with canola oil and soy protein, can be found refrigerated at groceries with large natural foods sections. I like Follow Your Heart brand "Original Vegenaise". If you are not strict about this being vegan you could use regular mayonnaise or even homemade aioli.

Using this as a base recipe there is endless room to experiment. Try adding different fresh vegetables, like chopped sweet peppers or radishes. The pickled element can be played with, too: try pickled asparagus, spicy okra, or green beans. I have also tried it with capers, which was fantastic. Adding more fresh chopped herbs is another way to add your own spin on this. Chives, dill, or tarragon would all pair nicely.

Serve this as a sandwich with crisp romaine or watercress on soft bread or toast. This is also lovely served as a dip with chips, or as part of a crudités platter.

Enjoy!