At the beginning of the summer, I made an impromptu trip up to Montreal to see Chance the Rapper. Two-thirds of the way through the drive my friend and I saw the sign for Woodstock, NY- as in the famous Woodstock that made history in the sixties- Woodstock. I asked my friend if he wanted to stop half jokingly and once we both realized that we were dead serious about stopping, I may or may not have illegally reversed on the highway’s shoulder to make the exit… But let me just say, I am so glad that we decided to stop (and that I also didn’t get a ticket).
The town is just as charming as you can imagine. The quiet streets are intermixed with an equally distributed number of stores that are either extremely hippy granola-y, super trendy, or serve delicious food. Every cafe we walked by had a great theme and smelled amazing. We walked by a bread bakery and cafe that had the prettiest breads and pastries in the window. As any good carb-lover would do, I begged my friend to share a loaf with me (I didn’t have to twist too many arms though!). We chose an organic peasant loaf. It was delicious the crust was chewy and crunchy and the inside was fluffy and moist. YUM!
The next place we stopped as we were leaving the town was an organic market called Sunflower Market to pick up a few things to round out our lunch. We chose two salads from the prepared food section an edamame, corn, and tofu salad and a dill tofu salad- the inspiration for this recipe.
I’ve made tofu salads countless times before- as it is often touted as an eggless egg salad. The recipe is great for anyone wanting to reduce their consumption of animals and animal products or anyone with an egg allergy. But let me tell ya, this salad was/is next level awesome. So as soon as I made it back to the States from Canada, my obsession with dill continued and I had to recreate the salad. My rendition of the recipe is below. It tastes great on freshly baked or toasted bread with a slice or two of tomato and lettuce, stuffed in fresh tomatoes (as pictured in this post), or just on its own! Enjoy!
P.S.
Seeing Chance was almost as good as this salad! Totally kidding… He was freakin’ awesome live!
P.P.S.
The recipe taste much, much better than it looks! Promise!
Dill Tofu Salad Recipe
Serves 3-4
3/4 block of extra firm tofu
3/4 cup of Vegan mayonnaise
1 cup of dill
1-2 tsp of apple cider vinegar (this cuts down on the hard-core mayo flavor)
salt and pepper to taste
- Blend the mayonnaise, apple cider vinegar, and dill together until the dill is thoroughly combined with the mayo. The mixture will be tinted green with small pieces of dill in it.
- Squeeze the moisture out of the block of tofu and quarter it.
- Place the tofu and mayo mixture into a bowl and mash the tofu with a fork until it has a crumbled texture and is completely mixed with the mayo.
- Salt and pepper to taste.
- Enjoy!
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