Description

This quick and easy SoyBoy recipe for tofu salad sandwiches features Asian flavors and the texture of toasted walnuts.

Servings: 4-6

Instructions

1. Plan ahead and drain the block of tofu really well. Then gently squeeze it in a clean kitchen towel to remove any excess water.
2. Meanwhile, add 2 tsp. vegetable oil to a heavy bottomed pan on medium heat and toast 1⁄2 cup chopped walnuts, stirring regularly, until lightly browned, season with salt to taste and immediately take them out of the pan to cool. (Alternately, substitute 1-2 Tbs. already toasted sesame seeds)
3. Use a large mixing bowl to combine the drained tofu, tahini, soy sauce, sesame oil, mustard, cilantro, green onion and minced ginger. Add 2-3 Tbs. vegan mayonnaise and gently mash everything together, adding more mayonnaise if desired.
4. Fold in the toasted chopped walnuts (or toasted sesame seeds) and keep cold in a tightly sealed container in the fridge until ready to serve on whole grain bread with optional sliced tomatoes and fresh baby spinach.

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Ingredients

• 1 block SoyBoy Firm Tofu (see procedure)
• 1/2 cup walnut halves and pieces (rough chopped)
• 2 tsp. vegetable oil
• salt to taste
• 1/4 cup tahini
• 2 Tbs. soy sauce
• 2 Tbs. sesame oil
• 1 Tbs. Dijon mustard (grainy if you have it)
• 1/4 cup chopped cilantro
• 1 Tbs. chopped green onion or chives
• 1-2 Tbs. peeled, finely minced fresh ginger
• 3-4 Tbs. Tbs. vegan mayonnaise (or more as needed)
• whole grain bread (for serving)
• sliced tomateos
• fresh spinach

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