When I was in college in upstate New York, some of my veg-head housemates were obsessed with Bridge tofu, which we had delivered to our house in a 5-gallon plastic bucket. It may come as a surprise to some of you that different brands of tofu taste and feel different, but they do! And the Bridge makes some seriously good tofu. It wasn’t until after I graduated that I realized this tofu is made in Middletown, CT, just a hop and a skip down the road from where I grew up.
A couple of years ago, one of my friends in New Haven turned me on to a delicious tofu salad she found at our neighborhood health food store. As fate would have it, it’s manufactured by the same folks that made the tofu I ate all through college, and it’s tasty enough to eat right out of the container with a spoon. There are a zillion different recipes for vegan “chicken” and “egg” salad sandwiches out there — I’m a total sucker for a mock chicken and vegan mayo version, myself! — but this simple and nutritious twist totally holds its own.
It’s the Bridge’s tofu salad that inspired this recipe, and it is cheap, good for you, and easy as heck to make at home!
- 1 block firm or firm silken tofu
- 2 Tbsp minced onion
- 2 Tbsp minced celery
- 2 Tbsp minced carrot
- 1.5 Tbsp tahini
- 1 Tbsp tamari
- 1 tsp rice vinegar
- ¼ tsp salt
- Mash the tofu well.
- Beat in remaining ingredients until uniformly distributed.
- Refrigerate for at least an hour to allow the flavors to develop.
- Assemble into sandwiches as desired.