Make the most of the last days of the hot summer weather with this light and tasty tofu salad. It makes a great vegetarian main dish or a substitute for tuna or egg salad in a sandwich.
1 block firm tofu, drained and pressed
1-2 celery stalks, finely diced
4-5 baby carrots or one large carrot, finely diced
1/2 red pepper, finely diced
1/3-2/3 cup hummus - Adjust the amount of hummus to your liking. Less hummus will make a more crumbly salad and more will make a creamier salad.
2 tsp. dijon mustard
1/2 tsp. garlic powder
1/2 tsp. paprika
1/4 tsp. chili powder
salt and pepper, to taste
Drain your tofu of all water and press it between some paper towel to get the excess moisture out. The less water the better so that it will crumble nicely.
Crumble the block of tofu with your hands into a large bowl. Add in your diced vegetables, hummus, dijon mustard, garlic powder, paprika, chili powder, and salt/pepper. Stir until well combined, then taste and adjust the seasonings as needed.
Cover and refrigerate for 1 hour to allow the flavours to marinate. Serve on its own, in a sandwich, or tossed into a salad. Store in the refrigerator for up to one week.
*Recipe adapted from Clean Eating Chelsey