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Don’t you just love summer?
If you say no, you’ll have to stop reading now. It’s not that I don’t like you, it’s just that… well, not liking summer is like not liking Christmas. Unless you don’t celebrate Christmas. In that case, not liking summer is like not liking a free spa day — and if you’re a boy, well then I’m out of comparisons.
Let’s just agree that we all like summer.
To me, summer is all about the salads.
I like to keep you on your toes — the dark leafy greens isn’t where it’s at today.
Summer is filled with a boatload of get togethers with friends and families. Grilling out, family parties, holiday shin-digs… you get the point. And I bet you there are salads at every single one of them — none of them being of the dark leafy green family.
That seems pretty unfortunate, wouldn’t you agree?
In summer, however, all of those fancy shmancy salads get busted out — pasta salad, potato salad, cole slaw (which I think is a “salad”), quinoa salad, tuna salad, egg salad, chicken salad.
You got that?
If you’re me, there’s only a few things wrong with this situation. One — gluten. Two — mayo. Three — meat.
It’s about time I changed the tone around here — with some tofu salad.
Taking on the consistency of egg salad, tofu salad is a great alternative if you don’t eat meat or mayo based salads.
I’m ready to party now.
- 1/2 block organic, non-GMO tofu (I used TJ’s Organic Sprouted)
- 1/2 celery stalk, diced
- 3 tbsp. hummus
- 1 and 1/2 tsp. Dijon mustard
- 3/4 tsp. garlic powder
- 1/8 tsp. paprika
- 1/8 tsp. chili powder
- salt and pepper to taste
Directions: Drain and lightly press your tofu (just to get a little bit of excess water out — I only did so for about 30 seconds with paper towels). To get an egg salad consistency, crumble your tofu with your hands into a large bowl. Dice your celery to your liking ( like bigger chunks, but some people like them really diced/minced). Add your hummus and Dijon mustard and stir to coat. Add your spices and adjust to your liking. Refrigerate until use — will keep in the fridge for up to 7 days.
Question: What is your favorite “summertime” salad?