Frech Tofu Salad with Grapes

Frech Tofu Salad with Grapes Recipe

By Veegs


For Tofu Salad

1 teaspoon canola oil, if needed

1 pound (454 g) extra-firm tofu, drained, pressed, and cut into ½-inch (1.3-cm) cubes 1 teaspoon tamari

¼ cup (56 g) vegan mayonnaise

¼ cup (37 g) quartered seedless green grapes

2 tablespoons (20 g) minced shallot

1 tablespoon (15 g) minced celery

1 tablespoon (15 ml) white wine vinegar

1 tablespoon (7 g) slivered almonds, toasted

1 teaspoon minced fresh chives

½ teaspoon Dijon mustard

½ teaspoon minced fresh thyme

½ teaspoon minced fresh parsley

¼ teaspoon dried tarragon, crumbled

¼ teaspoon dried herbs de Provence

Salt and pepper, to taste

For Sandwiches

1 cup (20 g) arugula, for serving

One 16-inch (40-cm) baguette, cut in half lengthwise


1To make Tofu Salad: Heat a large cast-iron skillet over medium heat. If the skillet is well seasoned, no oil is needed. If it is not, add the canola oil. Add the tofu cubes and cook, pressing down with a spatula and stirring, for 7 to 8 minutes, or until lightly golden and a firmer texture.

2Remove from the heat and add the tamari. Transfer to a medium-size bowl. Add all the remaining ingredients and season to taste. Cover and refrigerate for 1 hour to let the flavours meld.

3To Assemble the Sandwiches: Place the arugula on the bottom of the baguette. Spread the tofu salad evenly over the arugula and top with the other half of the bread. Cut into 4 pieces and serve.

Related Recipes

Top Vegan Recipe Resources 🥑