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Mock Tuna Salad

I love when a friend stops by near supper time.  My casual kitchen (read that pots and pans in the sink) is always open and our dinner table can always fit one (or more!) place settings.  Last night we were having a very casual and cold plate — tofu-tuna salad, which is perfect for our unseasonally high 100+ degree weather.  Home made pita bread and a cold pea salad certainly wasn’t elegant but it was good food among good friends — and isn’t that what life is about?

I use flaxseed in this recipe to put some healthy omega oils in the dish that would have been present if we ate actual tuna.  Remember to use VEGAN MAYONNAISE or skip the mayo altogether if you want to make this a vegan dish.

  • 14 ounces firm tofu
  • 1 TBL Flaxseed Oil
  • 1 cup chopped celery
  • 1/4 cup sliced green onion
  • 1 TBL Lemon Juice
  • 1/4 tsp Salt (0ptional)
  • 2 TBL Mayonnaise

For a “meatier” texture from your tofu, try freezing it and letting it defrost before crumbling it up for this recipe.  Slice or crumble your firm tofu in a large mixing bowl.  Add flaxseed oil, celery, onion, lemon juice and salt (if desired) and toss lightly.  If you have time, allow this to marinate in the refridgerator for at least an hour.  (I like to make mine in the early afternoon if I am serving it for supper.)

Right before serving add the mayo and mix well.

Here is the nutrition facts for your entertain purposes only, that I calculated from http://caloriecount.about.com Remember if you want to reduce calories you can use non-fat mayonnaise or skip the dressing and just serve with the light flaxseed oil toss.


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