Tofu Tuna Mayo Salad

Makes 4 sandwiches. Feel free to make plain mayo or sriracha mayo version.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Drain and press 1 block extra firm tofu. In big skillet, add some oil. Grate extra firm tofu block with big hole grater into skillet. Cook medium-high or medium until tofu shreds brown, I left to brown in pan and mixed about 3 times while I worked on rest of recipe.

Step 2

Meanwhile, make firm tofu sriracha mayo (or regular plain mayo) in food processor: 1 block firm tofu, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, several drops lemon juice, 1 Tbsp apple cider vinegar, 1/4 cup oat milk, 2 tsp Cholula hot sauce (optional), 4 Tbsp agave syrup (optional). When tofu in pan browned, add 1 1/2 tsp onion powder, 1 1/2 tsp garlic powder, some salt, and 1 1/2 Tbsp soy sauce. Cook another min or two, mix well, remove tofu and put in a bowl. To skillet, add some sliced green onions, more oil, and cook medium heat until browned. Set aside.

Step 3

To cooked shredded tofu in bowl, add 5 big spoonfuls sriracha mayo, mix, then add several more until tofu mix is wet. I had maybe 2-3 spoonfuls extra left in food processor, just toss the extra. Now work on the nori sheets. I used kitchen scissors to cut 2 sheets nori into strips then little squares.

Step 4

If you are feeling fancy today, add a dash or two of sesame seeds and mix.

Step 5

You can also add some diced celery for some crunch if you want.

Step 6

Feel free to top with alfalfa sprouts, or arugula, when serving.

Step 7

Serve on 4 pretzel buns, rice buns, sweet potato buns, or wheat bread buns. Alternatively, serve on 8 slices wheat bread.