I used to eat tuna salad a lot when I was younger (pre-vegan). This is basically the exact same recipe that I have always used for tuna, but now I use crumbled tofu instead of actual tuna. This is great on a pita or on top of a bed of greens. It is also great as an appetizer served on Belgian endive leaves.
This is a quick lunch staple at our house.
What you need:
1 block of extra firm tofu
2 Tbs vegenaise or other mayo substitute
1 tsp mustard (optional)
1/4 cup sweet relish (or more if you like it sweeter)
3 celery stalks finely chopped
1/4 red onion minced
2 Tbs dried dill
Salt & pepper to taste
Throw all ingredients in a bowl and smash with a potato masher. Tada - tofuna!
