Tofu Salad

16 oz block extra firm tofu
2 ribs celery

1 green onion

3 oz sour cream

2 oz mayo

1 t turmeric

1/2 t smoked paprika

1/2 t salt

1/4 t Tony's

1/4 t black pepper

1/4 t onion powder

1/4 t garlic powder

With cloths, a cutting board, and a 5 lb weight, press tofu 30 mins.

Finely cut up celery and green onion.

Cube half of the pressed tofu and add to celery and green onion.

In another bowl, mash remaining tofu with sour cream and mayo.

Add spices and mix well.

Fold in cubed tofu, celery, and green onion.

Serve in sandwiches with soft bread or with rice and unagi sauce.

LTK

16 oz block extra firm tofu
2 1/2 ribs celery

4 oz mayo

3 T plain yogurt

1 1/2 T ranch dressing

1 1/2 T yellow mustard

1 T Bragg liquid aminos

1/8 t salt

sprinkle black pepper

Steam tofu for 5 mins and place in freezer to cool.

Chop celery and place in a bowl.

Mix in remaining ingredients.

Once cooled, smash tofu with a fork and combine.

Satsi's mom!!!

Golden Temple Restaurant (Washington D. C.), 1975