I am not a fan of tofu but I made this for a friend that is mostly vegetarian - I liked it and she loved it! I cut the recipe in half, used extra firm tofu and served it along side a lettuce, tomato & sweet onion salad with hot crispy rolls - excellent. I used the full amount of cayenne (I mean a 1/2 tsp plus a smidge for the half recipe). I did use "Hellman's Lite Mayo" instead of Soy Mayo. Excellent recipe, healthy and a nice change. You may have started to convert me to Tofu (I do like Tempeh) Thanks Koxmic Blues
I first made this 2 years ago. My 5 kids, aged between 3 and 10, absolutely LOVE it! It has a fantastic flavor and I serve it on sandwiches. The kids always ask for it and I make it at least twice a month. It's so quick and easy to put together and I love finding recipes that we all, as vegans, enjoy. We prefer it with the dill left out and just a pinch of cayenne pepper. I also add a little more mayo because I find it to be a little dry with the amount listed in the recipe. Thank you so much for this recipe, Kozmic Blues, I imagine I'll be making it for the rest of my life. :)
In my opinion, this recipe was bland. I didn't have celery, so I used celery salt. I didn't measure the mayonnaise (veganaise) but I'm sure I used more than a quater of a cup. I used 5T dijon rather than 3. I used about 3/4C green onions added quite a bit of sea salt pepper, a dash of spike seasoning, and 2T pickle relish. With all of my additions I think it's just "good".
I enjoyed this recipe as much as my vegan son did too. Halving this was easy, and followed this exactly, except I mixed a mustard mixture of half horseradish mustard to half dijon. (used a 1 and 1/2 tablespoon of this mixture) and the cayenne pepper was great too. Used a organic canola mayo, and nicely crumbled tofu with some celery added along with the green onion. Put on top of a tomato slice and salad greens. Thanks Kozmic! Will make often!
Delicious! Another way to get soy into my diet. I only used one package of tofu (14 ounces) and added lots of chopped celery. I like spicy stuff, but cut back on the cayenne. I drain my tofu, too. It made a nice breakfast on top of some crispy crackers.
This was almost not a five star recipe. When I first tasted it, I didn't really like it, but I had to run out for errands so I decided to let it sit in the refrigerator and get to trying to fix it later. I came back later and tasted it again to see what I could do to make it better, but it tasted much better!! I think what happened was the tofu had a little time to absorb the flavors, making themixture much more smooth, instead of a strong sauce around chunks of bland tofu. So to those of you who are trying it for the first time, I recommend you do the same: let the mixture sit and let the flavors marinade for a while before you taste it. Oh, and I also added little bits of ham to it. Thanks a lot! I will be making this often.
This was very good and I will definitely make it again. Instead of 2 lbs of firm tofu, I used only 1 lb, leaving the rest of the ingredients unchanged. Thanks!
I love this recipe and make it all the time. I only use 1lb of tofu and 1/4 cu vegan mayo for 4 servings, and cut out the cayenne. I also add 1/4 tsp of turmeric, and a little smoky paprika.
Added some onions and garlic, and it ended up fantastic. Kids loved the sandwiches for lunch!
Delicious! Had tofu salad from Costco once and loved it, but never tried to make at home. I cut everything in half for one brick of extra firm tofu, but left the mayo about the same as my tofu was really pressed and dry after draining. Used a homemade mayo recipe so not vegan, but still healthier than eating half a dozen eggs! Thanks so much for sharing a tasty recipe. Going to let hubby try this, as he SAYS he doesn't like tofu, then eats the yummy things I make for it anyway... ;-)