Mock Tuna Salad with Tofu Mayo
Recipe of the Month: Mock Tuna Salad with Tofu Mayo
Summer is here and this delicious and easy recipe is perfect for a quick meal or a picnic at the beach! I love to serve this on pumpernickel bread. These recipes come from the Physician's Committee for Responsible Medicine and the Food For Life Program.
Visit PCRM.org and www.nutritionstudies.org for FREE healthy and delicious plant based recipes.
Ingredients:
Mock Tuna
- 1 15-oz can garbanzo beans, rinsed and drained
- 1 celery stalk, finely chopped
- 1/4 cup onion, finely chopped
- 2 TBS sweet pickle relish
- 1/4 cup tofu mayonnaise
- 1 TBS lemon juice (optional)
- 1 tsp mustard of choice (optional)
- 1 clove garlic
- Tofu Mayo
- 1 12.3 oz firm or extra firm low-fat tofu
- 1/2 to 3/4 tsp salt
- 3/4 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp sugar
- 2 tsp Dijon mustard
- 1 TBS apple cider vinegar
Directions:
Mock Tuna
- Coarsely chop beans in a food processor or mash beans with a potato masher. Leave some chunks to add texture. Place beans in a bowl with remaining ingredients. Mix well and chill.
Tofu Mayo
- Place all ingredients in a blender and process until completely smooth. Chill thoroughly before serving.