tw: zest

Easy Crunchy Tofu Salad

vegan, makes 5 cups

1 lb firm tofu, drained

1 ¼ cups celery, chopped

¾ cup flat leaf parsley, finely chopped (sub or add dill, basil, cilantro)

4-5 Tbsp Vegenaise (vegan mayo)

3 Tbsp Dijon mustard

1 lemon, juiced

pinch lemon zest

1 Tbsp maple syrup

dressing spices:

¼ tsp celery seed

¼ tsp fine black pepper

1/8 tsp cayenne

a few dashes mustard powder

optional fold-ins:

½ green apple, finely diced

for more saltiness add in a splash of tamari (or salt to taste if needed)


1. Squeeze your tofu dry with a paper towel and slice into large cubes. Steam for about 5 minutes. Let cool.

2. In a large mixing bowl, add all your ingredients and whisk into a creamy sauce. Fold in the tofu and begin breaking into smaller bits with a fork. Fold well until all the tofu is coated.

3. Fold in the parsley and celery.

4. Adjust salt and spices as desired.

5. Cover and place in the fridge until ready to serve - allow at least an hour for the tofu to chill and the flavors to marinate.

Serve with a side of organic chips (I prefer Foodshouldtastegood Chocolate or plain corn chips)

(Photo/Recipe adapted via


Zest(제스트) - Last Night Story(어젯밤 이야기)