Piquant Tofu Salad with Peas and Scallions
Adapted from The Kind Diet by Alicia Silverstone, Rodale Press 2009—a book we three cooks like a lot.
Serves: 4
  • 1 package (14 ounces) firm tofu, drained
  • ¾ cup frozen peas
  • ¾ cup finely chopped celery
  • 6 tablespoons coarsely chopped pimento-stuffed olives
  • 3 tablespoons rinsed capers
  • 3 medium scallions, sliced thin
  • 3 tablespoons chopped fresh parsley
  • 3 tablespoons Vegenaise
  • 3 tablespoons umeboshi (plum) vinegar
  • 3 tablespoons fresh lemon juice
  • 8 Lettuce Leaves
  • 4 radishes
  • Toasted Pitas
  1. Wrap tofu in a cheesecloth or a clean tea towel and place on a plate. Place a second plate on top and weight to drain additional liquid, about 10 minutes.
  2. Meanwhile, bring water to boil in a steamer or a pot fitted with a steamer basket. Add peas; cover and steam until bright green, about 5 minutes; set aside. Unwrap tofu and add it to the steamer basket; cover and steam for 5 minutes. Transfer tofu to a medium bowl; mash with a fork to crumble. Mix in peas, celery, olives, capers, scallions, parsley, Veganaise, vinegar, and lemon juice. Adjust seasonings. Arrange lettuce leaves in a soup plate, top with salad, garnish with radishes and serve with toasted pitas, if desired.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/salads-and-sides/piquant-tofu-salad-with-peas-and-scallions/