Tofu “Tuna” Salad

Optional ingredients
  • ¼ cup diced onions
  • ¼ pickle (1 long slice, or a handful of circular slices), diced
  • Seaweed furikake, to taste
  1. First, freeze the tofu until solid. Let thaw until just un-frozen. This gives the tofu a consistency like that of tuna.
  2. 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.
  3. 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.
  4. Dice the celery (and optional onions and pickle) and mix it in to the tofu.
  5. Peel and pit the avocado, then mash it up with a fork.
  6. 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.
  7. Combine the avocado mixture with the tofu mixture.
  8. 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.