This is officially the first “What to Make & Eat This Week” of the summer, and I’ve already had it with this crazy heat and humidity — hurry, September! But no matter how much I rail against the weather gods, meals still need to be made. Let’s make them easy and enjoyable. I hope this supplement to the regular weekly newsletter of The Vegan Atlas is inspiring you and easing the daily what to eat quandary.
In going through my archives to create these weekly postings, I’m rediscovering some of my own recipes I haven’t made for a while; I’m looking forward to revisiting them this week myself. Make sure to scroll to the very end for one of my all-time favorite summer desserts. No surprise, it’s super-easy.
Ridiculously Easy “Tofuna” –
Tofu Salad or Sandwich Spread
"Tofuna," aka tuna-style tofu salad made with baked tofu is my go-to recipe as a sandwich spread. This super-easy tofu salad recipe is great as an at-home vegan lunch, a light dinner, and a portable midday meal.
Serve over leafy greens or spread on your favorite bread for a delicious tofu sandwich that everyone will love. And it really is ridiculously easy!
Spread on sandwiches or dollop on salads. Use this as a spread for sandwiches, to fill wraps (add lots of thinly shredded lettuce and some thinly sliced tomato) or stuff into pita bread. Or just enjoy on its own as a protein-boosting side dish, or mounded over a green salad.
To complete a simple meal just add some fresh corn on the cob or microwaved sweet potato.
Just 3 must-have ingredients (+2 optional)
The three must-have ingredients are baked tofu, vegan mayonnaise, and celery.
Are you familiar with baked tofu? Of all the varieties of tofu, baked tofu is the newer kid on the block (though by no means a new product) when it comes to being stocked in conventional supermarkets. It’s firmer and chewier than the tub variety, and is quite flavorful right out of the package. Soy Boy® Teriyaki or Smoked and Nasoya® Teriyaki or Sesame Ginger are my favorites for this particular recipe.
Nutritional yeast is an optional but highly recommended ingredient, as are chives or scallion.
If you’d like the full post with even more tips and a printable recipe card, find it here.
Yield: About 4 servings, depending on how you use it.
INGREDIENTS
8-ounce package baked tofu (see note)
1/2 cup vegan mayonnaise, or as desired
1 large celery stalk, finely diced
Optional
1 scallion (green part only), thinly sliced
2 tablespoons nutritional yeast
INSTRUCTIONS
Using your hands, crumble the tofu finely into a mixing bowl. Or, you can break the tofu into a few pieces, place in a food processor, and pulse on and off until finely and evenly chopped, then transfer to a mixing bowl.
Add the mayonnaise and celery. Mix thoroughly. Stir in either or both of the optional ingredients. Transfer to a smaller serving container or serve straight from the mixing bowl.
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