TOFU TUNA

Ingredients
1 block firm or extra firm tofu, frozen, then thawed and pressed
2 stalks celery, diced
1 tbsp red onion, minced
1/2 cup mayonnaise or vegan mayonnaise
2 tbsp soy sauce
1 tbsp lemon juice
1/2 tsp kelp powder

Directions
Place the tofu in a small bowl and then crumble or mash
the tofu with a fork until it reaches the desired consistency.
It should be mashed to roughly the same consistency as tuna,
so with a few small chunks and not completely smooth. Add
the celery and onion to the bowl and gently stir to combine.

In a separate small bowl, whisk together the mayonnaise,
soy sauce, lemon juice, and kelp. Gently add this mixture
to the tofu and stir to combine.

If you have enough time, place your vegetarian tuna salad
substitute in the refrigerator for at least 15 minutes
before serving so that you can serve it chilled. Give it
all a gentle toss again just before serving to mix up any
of the liquids which may have settled a bit.

Serving Suggestions:

On gently toasted bread with or without some lettuce and
perhaps a tomato slice or two.

Arrange a bed of romaine or butter lettuce leaves on
individual serving plates and place a scoop of your vegan
tuna salad on top for a nice presentation.