Artichoke Tofu Egg-less Salad

It’s creamy. It’s crunchy. It’s tangy. It’s surprising. It’s what you make on the weekend and pile high on your favorite toasted bread! I like my eggless salads really hearty and meaty, but you can certainly use less or more of any of these ingredients. Make it your own way, but just make it!!

Ingredients

  • 1 package of extra firm tofu, pressed if you have the time
  • 1 cup canned artichokes, no salt added
  • 1-1/2 cups of The Best Homemade Mayo (or use another eggless, dairy-free one that you like)
  • 1/3 cup of your favorite relish (I like Bubbies)
  • 2-3 scallions, sliced small
  • 2-3 large celery stalks, sliced small
  • 1 tsp. smoky paprika
  • 1/2 tsp. (or to taste) Kala Namak or black mineral salt
  • 1/2 Tbls. spicy brown mustard
  • 3-4 small red peppadew peppers*

*I usually find these on the olive bar at most grocery stores and bring home several. They’re sweet and tangy all at the same time, and are a really versatile component to many dishes.

Instructions

  1. In a large bowl, add together the mayo, mustard, scallions, celery, paprika, mineral salt and relish and mix gently, but thoroughly.
  2. Add the chopped tofu and artichokes to another large bowl.
  3. Mix the first bowl mayo, etc. into the artichokes and tofu.
  4. No salt should be necessary because of the black mineral salt added.
  5. Pile high on your favorite bread or roll and top with slices of red peppadews!

Optional add-ins:

  • Chopped green or kalamata olives
  • Dill
  • Slightly mashed white beans which will balance out flavors