This is one of my go-to recipes for a quick, nutritious meal. I eat it on plain toasted bread or in a pita with spinach and cut tomatoes, but I also just eat it straight out of a bowl. It's especially good with kale chips. (Here's my recipe for kale chips.) And it's so easy to make! If I had kids, this is what they'd be eating for lunch. Oh, and don't worry about tofu. You'd have to eat copious amounts of tofu, more than you could ever eat, for it to have any adverse affect. Recent clinical studies on men show that eating soy does not influence testosterone levels to any noticeable extent. And there's no direct link of soy to disease. In fact, Asian countries that consume the most soy (Japanese eat it for breakfast, lunch and dinner) have lower rates of disease. Just make sure to buy Non-GMO tofu, GMOs are a way bigger concern.
The recipe is from my favorite cookbook Vegan Cooking for Carnivores by Roberto Martin (Ellen Degeneres' personal chef) who is rumored to be opening a vegan restaurant in LA. Yes, please!
Tofu Egg Salad
One 14-16 ounce block from organic tofu
2 medium kosher dill pickles, finely minced
5 scallions, green parts only, minced
5 celery stalks, 5 to 6 inches long, minced
1 garlic clove, minced
2 tablespoons pickle juice from pickle jar
1/3 cup vegan mayonnaise (I use Veganaise or Just Mayo)
2 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper
It is imperative that the tofu be very dry. (I wrap the block of tofu in paper towels and press firmly to squeeze out excess water.) His recipe calls for cutting the tofu into small squares by dicing it. I just crumble it in my hands into small bite size pieces.
In a medium bowl, gently combine the tofu and the remaining ingredients. Ta-Da! Done! It keeps for 5 days in the refrigerator in a tight-lidded container.