Tofu Waldorf Salad (Vegan)

Recipe from Jordan Waddell

Husband-Tested in Alice’s Kitchen

Makes 4 generous servings

I was watching Jordan Waddell’s YouTube channel posting about lunches that can be enjoyed at work/school without a microwave or refrigerator.  She prepared three lunches that all looked good, but when she demonstrated this Tofu Waldorf Salad, she said that it was her favorite.  So, of course, I had to give it a go.  It was absolutely delicious.  If you have poultry seasoning and store bought hummus, this will be a cinch to put together.  When I made this the first time, I had neither and had to make the seasoning and the hummus.  (Recipes in the notes.)

1 package extra firm tofu, drained, pressed and cubed

2 Tablespoons poultry seasoning

½ lemon, zest and juice

¼ cup hummus

2 Tablespoon vegan mayonnaise

Kosher salt, to taste

Freshly ground pepper, to taste

½ cup red grapes, halved

2 celery stalks, chopped

¼ cup fresh parsley leaves, chopped

¼ cup sunflower seeds (or other seeds or nuts)

Preheat the oven to 375F. Toss the tofu cubes with the seasoning.  Bake on a parchment lined baking sheet for 375F for 15-20 minutes or until golden around the edges.  Meanwhile, whisk together in a large bowl the lemon juice, zest, hummus, salt and pepper.  Add the grapes, celery, parsley, sunflower seeds and then the tofu.  Mix gently until well combined.  Serve on toast or bread or over salad greens.

Poultry Seasoning:

2 teaspoons ground dried sage

1 ½ teaspoons ground dried thyme

1 teaspoon ground dried marjoram

¾ teaspoon ground dried rosemary

½ teaspoon ground nutmeg

½ teaspoon finely ground black pepper

Mix all the ingredients together in a small bowl.  Store in a glass jar with a tight fitting lid.

Homemade Hummus (Recipe can be halved.)

Recipe from Downshiftology

2 (15 oz.) cans chickpeas (Do not discard the liquid.)

1/3 cup or more chickpea liquid from the can (This is called aquafaba.)

½ cup tahini (This is sesame seed paste.)

¼ cup olive oil

2 lemons, juiced

2 cloves garlic

1 teaspoon ground cumin

½ teaspoon salt

Put all the ingredients in a high powered blender or food processor.  Blend until completely smooth.  Add more aquafaba, if you like a looser consistency.  Garnish with olive oil, paprika and/or parsley, if desired.