When traveling as a vegan, there are often great vegan finds in funky natural food stores and markets. Recently, visiting family, we found a yummy looking tofu dill salad sandwich at a funky market we stop at often. With the first bite, we both agreed that it could be waaaay better. You know, that moment when you want to pop into the kitchen and say, “Hey, can I make a suggestion?”.
Tofu Dill Salad That’s Full of Flavor
Well, we kept the suggestion to ourselves and proceeded to work on a re-do. The result is this delicious Tofu Dill Salad. It is a great sandwich filler, salad topper, and just really good food. Cool and light, it has enough flavor to stand up to a huge pile of greens or sandwich filler.
Good For You, Too!
The nutritional MVP of this recipe is the tofu! Soy is a healthy food choice. Seriously. If you want to get psyched about including tofu in your diet, read the great article by Joel Kahn, MD, “Why Soy Isn’t As Bad For You As Everyone Says” at mindbodygreen.com. In addition to supporting heart health, soy is preventative for prostate, breast and ovarian cancer. Of course, you want to make sure your source is non GMO and organic. Many soy based products are GMO, so be sure to check. (Omnivores, please note: if you are consuming nonorganic sources of meat, you are ingesting GMO soy products via animal feed.)
Make a People Pleasing Bowl of Tofu Dill Salad!
Since we settled on a version that realized all the potential we were sure was there, we have made this many times. This simple recipe makes a good sized bowl of tofu dill salad that is flavorful equally delicious in a wrap, on greens, with rice crackers, or right on a fork! You will be able to make plenty of sandwiches to please everyone in your home. 🙂
Start with a nice fine chop of fresh red onions and crisp celeryCrumble the firm tofu into good-sized, consistent chunksTofu Dill Salad – ready to eat!Print
Georgia is an unpretentious foodie who, at 50, transitioned from a vegetarian diet to a whole foods plant based diet and is loving it. She works as a nurse, plays as a quilter, loves to run, hates to race.
She thinks dogs are actually angels (in dog suits).
Hi Cheyenne,
Thanks for visiting our blog and for the comment. What is it about mayo – the taste? Texture? We’ve found that there is a bit of variation in the flavors of the vegan mayos (Just Mayo being our fav) so it may be worth investigating (if you haven’t already).
As for an option, perhaps mashing an avocado would be a good place to start. This will definitely change the texture and flavor (and the color!). If you give that a try let us know how it is – we’d love to hear back!
Didn’t get this made when I thought I would, however, I it today. It’s in the frig melding. I tasted it and just as I expected, it is wonderful.Thanks for the recipe!
Hi Donna,
Absolutely! Firm tofu might require an extra squeeze to remove more fluid, and the texture will be a little softer (than using extra firm). If you have a tofu press, that would be helpful. But it will be yummy, either way:-)
By the way, as you may have experienced, tofu varies quite a bit. One brand’s Extra Firm (or firm, etc) isn’t exactly the same as another’s. So be flexible and tweak as you go.
Hi Chantel. The recipe makes 5-6 servings, depending on how much you use. It is also great on crackers! Thanks for being in touch. Please let us know what you think of it. Georgia
LOVE LOVE LOVE! Georgia – this tofu dill salad is stellar! Nice and wet and juicy. The dressing ingredient combo is brilliant. Love the addition of nutritional yeast and maple syrup especially! Oh and the sesame seeds too. OMG YUM
This sounds so good but I’m not a fan of mayo, is there something else I could use?
Hi Cheyenne,
Thanks for visiting our blog and for the comment. What is it about mayo – the taste? Texture? We’ve found that there is a bit of variation in the flavors of the vegan mayos (Just Mayo being our fav) so it may be worth investigating (if you haven’t already).
As for an option, perhaps mashing an avocado would be a good place to start. This will definitely change the texture and flavor (and the color!). If you give that a try let us know how it is – we’d love to hear back!
Peace & plants, Georgia
🙂
Didn’t get this made when I thought I would, however, I it today. It’s in the frig melding. I tasted it and just as I expected, it is wonderful.Thanks for the recipe!
Donna,
Thanks for letting us know – that’s wonderful! So glad that you like it!
🙂
Would firm tofu be sufficient for this recipe?
Hi Donna,
Absolutely! Firm tofu might require an extra squeeze to remove more fluid, and the texture will be a little softer (than using extra firm). If you have a tofu press, that would be helpful. But it will be yummy, either way:-)
By the way, as you may have experienced, tofu varies quite a bit. One brand’s Extra Firm (or firm, etc) isn’t exactly the same as another’s. So be flexible and tweak as you go.
Peace, Greg & Georgia
Thank you for the prompt reply. Will be making this today. Can’t wait!!! (Sorry I posted twice – oops!
You’re welcome! So glad you’re going to try it – let us know what you think 🙂
Would firm tofu be sufficient?
This picture is making me drool! About how many servings does this make? This is definitely on my list 🙂
Hi Chantel. The recipe makes 5-6 servings, depending on how much you use. It is also great on crackers! Thanks for being in touch. Please let us know what you think of it. Georgia
LOVE LOVE LOVE! Georgia – this tofu dill salad is stellar! Nice and wet and juicy. The dressing ingredient combo is brilliant. Love the addition of nutritional yeast and maple syrup especially! Oh and the sesame seeds too. OMG YUM