Frech Tofu Salad with Grapes Recipe
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
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.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.