Tofu “Tuna” Salad
- 1 block tofu
- 2 stalks celery
- 1 avocado
- 1 tbsp soy sauce
- 1 tbsp lemon juice
- ½ tsp kelp powder
- ½ tsp onion powder
- ¼ cup diced onions
- ¼ pickle (1 long slice, or a handful of circular slices), diced
- Seaweed furikake, to taste
- First, freeze the tofu until solid. Let thaw until just un-frozen. This gives the tofu a consistency like that of tuna.
- Press the water out of the tofu using a tofu press, or just wrap it in a clean towel and place something heavy on top of it in the sink for a few minutes.
- Crumble up the tofu in a bowl. You can also mash it with a fork, but if it’s still partially frozen, crumbling it by hand should be enough to get it to the proper consistency.
- Dice the celery (and optional onions and pickle) and mix it in to the tofu.
- Peel and pit the avocado, then mash it up with a fork.
- In a separate bowl from the tofu, mix together the avocado, soy sauce, lemon juice, kelp powder, onion powder, and optional furikake. It will look gross and brown. This is okay.
- Combine the avocado mixture with the tofu mixture.
- Keep refrigerated until ready to use.
Recipe blog story time
This is based on this recipe from The Spruce Eats.
The original recipe calls for red onion, which I never have on hand, so I included onion powder instead, and occasionally chop up a yellow onion to put in. The seaweed furikake was an attempt to replace the kelp powder; it tasted fine, but it didn’t do the job, so I had to go out and actually find kelp powder. I found mine in the form of powdered kombu tea at an Asian grocery store.