This is basically a follow up to my pita recipe. If you were wondering what the heck to put in your pita besides PB&J which works just fine in a pinch. But who goes through the process of making fresh pita, only to put some peanut butter and jelly in it?
You can put whatever you want in your pita, I just happened to put fresh homemade eggless salad in mine the last time I made it.
This eggless salad is made with tofu and if you never liked tofu, you never had MY eggless salad. This will cause you to think about tofu in new ways. After eating this you will have a deep and profound respect for tofu.
Making this eggless salad requires some advance preparation. The tofu must be frozen and then defrosted, so I suggest that once you make this eggless salad, to always have a couple blocks of tofu in the freezer. That way, when you get a craving, you can just pull out a couple blocks before going to work and have it defrosted and ready to use by the time you get home.
This tofu is frozen solid and thank goodness my wonderful husband reminded me to take a picture. The tofu for this salad can be either firm or extra firm, although I prefer extra firm tofu myself.
Defrosted and squeezed tofu. Squeeze out as much water as you can. This particular brand I squeezed while it was still in the packaging.
After squeezing, your tofu should look something like this. Yes, freezing tofu changes the texture and in my opinion, it has a better mouth feel for something that you would term an eggless salad.
Next, crumble the tofu into a large bowl. It can be as fine or as chunky as you want it. It’s up to you. I like mine a little on the chunky side.
Dump in 1/2 a cup of relish, sweet or dill. Whatever floats your boat.
Then throw in 3 cloves of garlic crushed, 1/4 cup of diced red pepper, 1/4 cup of diced onions (I used leeks, cause they were handy)
Don’t forget to dice a stalk of celery.
And a nice handful of dill. Isn’t dill the most delicious herb?
Please don’t leave out the capers! Make sure they’re from Trader Joe’s, like practically everything else in this blog. 😉
2 Forkfuls should do.
At this point you could throw in some vegan mayo or make your own. I chose the make my own option. You will need:
A cup of soy milk
A teaspoon of vinegar. Apple cider vinegar or even lemon juice will do, however I like rice vinegar for this.
Blend the milk and vinegar on high while slowly adding a stream of vegetable oil. Stop pouring when hole in center closes. Sorry! No picture, I forgot. Cooking when hungry again! Now you have vegan mayo! The quick and dirty version I might add.
Dump in about 2 cups mayo (you may have some leftover) and stir it all up. You may need to add the rest of the mayo (I like mines with a lot of mayo). It’s up to you. Add a squirt of mustard on top and stir that in. At this point add salt to taste and mix very well after seasoning.