I was amazed by how good this is! I didn’t have high expectations, but I was pleasantly surprised by it. My kids even liked it! And talk about fast and easy? What a great quick lunch or dinner!
Eggless Tofu-Olive Salad
(Cookin’ Crunk- Eatin’ Vegan in the Dirty South by Bianca Phillips)
Makes 2 cups
1 pound extra-firm regular tofu, drained and pressed
1/2 cup vegan mayo
1/4 cup minced celery (I omitted)
1/4 cup sliced pimiento-stuffed green olives or pitted green olives
2 tbsp minced red onion
1 tbsp nutritional yeast
1 tsp dried parsley
1/2 tsp ground turmeric
1/2 tsp black salt or 1/4 tsp regular salt
Crumble the tofu into a medium bowl. Add the vegan mayo, celery, olives, onion, nutritional yeast, parsley, tumeric, and black salt and stir until thoroughly combined. Season with pepper to taste. Refrigerate until ready to serve.