LemonVinaigrette

Over the summer I became obsessed with this recipe. Pan seared tofu gives this salad texture and bite while the mix of crunchy celery, sweet raisins and spicy curry make it memorable. You will make this more than once…

Ingredients

• 1 pkg extra firm tofu
• 2 tsp old bay seasoning
• 1 tbsp oil
• 1/4 cup vegan mayo
• 1 celery stalk diced
• 1 large carrot grated
• 1 tbsp chopped chives
• 2 tbsp raisins
• 1/4 tsp smoked paprika
• 1/2 tsp curry powder
• 1/2 tsp salt
• 1/4 black pepper
• 2 tsp lemon juice

Preparation

Step 1 – slice tofu lengthwise into 8 rectangles, season with old bay on both sides and place onto lightly greased pan; cook about 8 min on each side until firm and golden brown, place onto paper towels and set aside.

Step 2 – add the mayo to a mixing bowl and season with the lemon juice, chives, curry powder, smoked paprika, salt and pepper; mix well and taste, adjust seasoning if desired, set aside.

Step 3 – once cooled dice the tofu into small squares add to the mayo along with the celery, carrots and raisins; mix well to combine and refrigerate at least 20 min.

This salad is great as a filling for sandwiches, lettuce wraps and delicious with tortilla chips. Enjoy!

– Mia