Last weekend we went camping! Well... if you can count staying in a camper with several beds, a couch, table, tv, full bathroom and full kitchen camping. Either way, we went to a place in the woods and out on a lake for the weekend and I wanted to make something we could bring with to eat that didn't involve cooking so that we could eat it on the pontoon.
So, as usual, I looked to things that I liked to have before I was vegan. The first thing I came up with was chicken salad sandwiches. I used to copy one that I got at Caribou Coffee all the time, with rosemary and parmesean in it. So I tried to figure out what I could make that would be like my old chicken salad. My solution was making a copy (with some improvements) to the dill tofu salad wrap I periodically get from our local co-op.
This tofu salad works very well as a sandwich, or as a wrap. We like to snack on it by just wrapping a spoonful or two in a leaf of butterhead lettuce (which also makes it gluten free). Plus the recipe is quick, so when I made it to take camping I was able to just toss it together right before we left, in about 10 minutes. Maybe faster if you can chop quickly. My sister (who isn't veg) requested this recipe after trying it while we were camping. It keeps really well (I wrote a week, but have had ours last just fine for two weeks if we don't eat it all first), so it is great to make a big batch for the whole week for a lunch, after work snack, or any time you don't want to cook but want a quick and easy meal.
Dill Tofu Salad Sandwiches
Makes 8-10 sandwiches (or wraps!), depending how much you put in each one
1 14-16 oz block Extra Firm tofu, pressed to drain liquid and crumbled
1/2 cup vegan mayo
1 bunch scallions, diced
3 cloves garlic, minced
1/2 medium red onion, diced
1/3 c packed fresh dill, minced
1 sprig fresh rosemary, minced (or 1/2 tsp rosemary powder)
2 tbsp fresh parsley, roughly chopped
1 tbsp lemon juice
1 tsp dijon mustard
salt and pepper to taste
1 loaf bread of choice, we used Dave's Killer Organic Bread
1 head butterhead or romaine lettuce
1. To get the excess water out of the tofu you can put it on a plate with paper towels on it, and then place more paper towels on top of it, followed by another plate and then some cans of food or books on top to put weight on it. Leave it like this for about a half hour before crumbling.
Another option is to just break off chunks of tofu small enough to fit into your palm and just squeeze out the extra water. It is more labor intensive (and cold!), but much quicker than waiting the half hour for the tofu to drain.
2. Prepare and add all the ingredients (except bread and lettuce) together in any order. Stir and taste to see if you'd like more of any particular ingredient. Store in the fridge for up to a week.
