Every time I make this, I make it a little differently, but every time I make it, the members of my household gobble it up quick. So it may just be that this is a true can’t-go-wrong salad. Especially if you like tofu, which we do.
Start with a brick or two of firm or extra-firm tofu and mash it like you’d mash a potato. I use a big fork in a big bowl, but you can use a potato masher if you have one. I don’t recommend the blender or a food processor for this, as you”ll likely whip the white stuff into too-smooth submission. For this, we want a crumbly texture.
To your crumbled tofu add an equal or greater portion of diced and shredded veggies and fresh herbs. Possibilities include: celery, carrot, nappa cabbage, cilantro, sweet bell pepper, spanish onion (the purple ones), scallions, chives, flat-leaf parsley, dill, sugar snap peas, and daikon radish. Go for crunch and color. You could also add capers or minced olives, or green peas and/or corn from the freezer (rinse in hot tap water to thaw).
This salad will absorb a lot of dressing and the dressing doesn’t need to be particularly rich. In other words, you don’t need oil. I often use simply one part tamari, one part lemon juice or rice vinegar, and a tablespoon or so of agave nectar. Sometimes I’ll throw in some marination liquid from a jar of capers or olives in place of some of the tamari, or a little dijon mustard. Any dressing will do, really, particularly the more liquid (rather than creamy) varieties.
Serve as pictured here on two occasions, over a bed of greens, or give yourself a tasty and aesthetically pleasing treat and wrap a portion in a tortilla, a sheet of nori (that dried seaweed used to wrap sushi), or a fresh collard leaf.