Tofu salad
Maggie Baird
  • 1 package firm water-packed tofu (fully frozen and then thawed)
  • ½ cup veganaise
  • ¼ cup tahini
  • 1/8 cup tamari
  • ½ cup sweet pickle relish


  • ½ cup chopped celery
  • 1 tablespoon nutritional yeast

1. After the tofu is fully thawed, drain the tofu and squeeze out as much liquid out as possible. You can do this using a tofu press, or just wrap the tofu in a dish towel and squeeze out the water. 

2. In a bowl combine veganaise, tahini, tamari, and nutritional yeast. 

3. Stir in pickle relish and celery if desired.

4. Shred tofu (using your hands) into bite-sized chunks or desired texture and stir gently into the veganaise mixture.

5. Use in a sandwich, a wrap, with crackers, or on a bed of greens.