Even though my vegetarian days are long over, I still enjoy tofu. I made a chicken version of this salad, and I am really partial to this vegan version! There’s one step that really gives the tofu a great texture, pressing.
When you press the water out of tofu, it gives it a much firmer texture and is also a great step before marinating. For this dish the tofu gets a nice brown crust and the firm texture really makes the salad, just press it while you gather the other ingredients.
The most work you have to do here is dice the radishes, just line them up, slice, and stack. It takes a little time, but a small dice is great in the salad. Use minced radish greens in lieu of herbs, just thoroughly wash, mince and fold in. I like a tangy salad, so I add lots of lemon juice and dijon, but feel free to season to your liking. In the spirit of keeping things vegan, I used vegennaise but any mayonnaise will do!
Tofu Salad with Radishes
12 oz package tofu
1/3 cup vegenaise
juice from 1/2 lemon
1 – 2 tablespoon dijon mustard
2 tablespoons minced radish leaves
salt and pepper
Prep the tofu, drain and place tofu between two plates. Place a heavy can or lid over the top and let sit for about 30 minutes, until the tofu is sitting in a puddle of water. Slice into 1/2 in slabs. Heat about a thin layer of oil in a skillet and fry tofu about 3 minutes per side until golden brown. Let tofu cool and chop into cubes.
Place the tofu in a large bowl. Add the remaining ingredients. Stir together, taste and adjust seasoning. Chill and serve over lettuce, in a sandwich, stuffed in a pita, or on crackers.