FRENCH TOFU SALAD WITH GRAPES
Ingredients:
FOR TOFU SALAD
- 1 teaspoon canola oil, if needed
- 1 pound extra-firm tofu, drained, pressed, and cut into ½-inch cubes
- 1 teaspoon tamari
- ¼ cup vegan mayonnaise
- ¼ cup quartered seedless green grapes
- 2 tablespoons minced shallot
- 1 tablespoon minced celery
- 1 tablespoon white wine vinegar
- 1 tablespoon slivered almonds, toasted
- 1 teaspoon minced fresh chives
- ½ teaspoon Dijon mustard
- ½ teaspoon minced fresh thyme
- ½ teaspoon minced fresh parsley
- ¼ teaspoon dried tarragon, crumbled
- ¼ teaspoon dried herbes de Provence
- Salt and pepper, to taste
FOR SANDWICHES
- 1 cup arugula, for serving
- One 16-inch baguette, cut in half lengthwise
Instructions
To make the tofu salad:
- Heat a large cast-iron skillet over medium heat. If the skillet is well seasoned, no oil is needed. If it isn’t, add the canola oil.
- Add the tofu cubes and cook, pressing down with a spatula and stirring, for 7 to 8 minutes, or until lightly golden and a firmer texture.
- Remove from the heat and add the tamari. Transfer to a medium-size bowl. Add all the remaining ingredients and season to taste.
- Cover and refrigerate for 1 hour to let the flavors meld.
To assemble the Sandwiches :
- Place the arugula on the bottom of the baguette.
- Spread the tofu salad evenly over the arugula and top with the other half of the bread.
- Cut into 4 pieces and serve.