- 2 lbs Firm Tofu Blocks
- 1 Small Red Onion
- 4 Stalks of Celery (the more tender inner-stalks)
- 4 Carrots (organic are generally sweeter)
- 1/2 to 3/4 Cups Unsalted Sunflower seeds
- 1 Cups Nayonnaise (tofu vegan mayonnaise recipies are on vegweb)
- 1/4 cup (4 Tbs) Seasoned Salt – Jane’s Crazy Mixed Up…, Poultry Seasoning, etc
- Freshly ground black pepper
- 2 tablespoon White Vinegar
The seasoned salt is available in most food store’s spice section- look for a mix of salt, pepper, garlic, sage, rosemary and other similar spices. If your seasoned salt doesn’t make an impressionable dish, add herbs as listed above to taste.
Slice the tofu into flat squares like patties (1/4 inch thick), placing each, so they are not touching, onto some folded cloths (tea towels or something lint-free). When all the slices are out, cover with a single layer of more folded towels. Apply pressure by covering with a large cutting board, then putting a heavy knife block or pan with about 2 quarts of water in it on the board. In the meantime, dice (finely) the celery, carrots and onion. Mix the seasoning salt, vinegar and nayonnaise in a large bowl. Fold in the diced vegetables and sunflower seeds. Once the tofu has been pressed for about 20 minutes, dice it (I stack about 5 of the tofu slices at a time, then cut along the long side to make thin (less than 1/4 inch) strips, then cut along the short side to small cubes) Fold the tofu into the mix. Add the black pepper to taste. Fold in more naoyonnaise and add more seasonings as you please. This is a simple recipe that takes well to adjusting the flavor as needed – it’s a bit different everytime I make it. You’ll find it fabulous everytime with sprouts on fresh toast made from homemade vegan bread.