Tofu-Kimchi "Egg Salad"
A comforting and easy salad, with nostalgic associations for many of us. Just a little bit spicier and more exciting than the tofu salads of yore, with chopped kimchi for funky spice, and turmeric for golden, healthy color.
- 14 ounces extra firm tofu drained
- 1 large carrot shredded
- 2 ribs celery minced
- 1/2 cup kimchi drained and chopped, save liquid
- 2 teaspoons lemon zest
- 6 tablespoons vegan mayo
- 1 tablespoon Dijon mustard
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- black sesame seeds for garnish
- bread and lettuce
Crumble the tofu into a large bowl or storage tub. Add carrot, celery, kimchi and lemon zest.
In a cup, stir the mayo, Dijon, turmeric and salt. Pour over the tofu mixture and stir. Serve about 1/2 cup per sandwich, sprinkled with black sesame and piled with lettuce.