Title: Vegan 'tuna' Salad (Low Fat)
Categories: None
Yield: 1 Servings

10 1/2 oz Mori-Nu (1% fat; extra firm)
-silken tofu (1 box)
2 tb Finely grated carrot
1 tb Minced sweet pickle
1 tb Minced red onion or
-scallions
3 tb Vegan lowfat mayonaise
1 tb Nutritional yeast (up to 2)
1 tb Fresh lemon juice
1 tb Low-sodium tamari
1 tb Fresh chopped parsley (up to
-2)
2 ts Dried dill
1 ts Prepared yellow mustard
1 ts Dijon mustard
1/4 ts Onion powder
1/8 ts Garlic powder
1/8 ts Paprika
1 pn Turmeric; thyme and marjoram
Fresh cracked black pepper;
-to taste
Salt; or salt-free
-seasoning, to taste

----------------------------------OPTIONAL----------------------------------
Few drops of cayenne sauce;
-for heat
Few drops of roasted sesame
-oil or tahini, to taste
Little kelp or dulse; to add
-a 'sea' flavour

Cut the block of tofu into 1/2- to 1-inch thick slabs. Freeze the slabs for
a minimum of one day (a maximum of three months) and then thaw. Place the
thawed slices on a very clean, dry kitchen/tea towel and wrap the towel
around the slices. Place a heavy baking dish on top of the towel-wrapped
tofu, and allow it to sit for 30 minutes. Unwrap and crumble the tofu,
using a fork to mash it if necessary, until the desired texture is reached.
Add the remaining ingredients and mix well, adjusting seasonings to taste.
If desired, thin with a little broth dissolved in boiling water (thinned
out it makes a really nice dip). Chill overnight before serving, to allow
flavours to blend. Posted to fatfree digest V97 #180 by Jacqueline
on Aug 15, 1997