Curry Tofu

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 lb tofu, firm to extra firm, not silky
• 2 hard-boiled eggs, chopped (optional)
• 1/4-1/2 small red onion, minced fine
• 1 celery rib, minced fine
• 3 tablespoons mayonnaise, regular (more, if desired) or 3 tablespoons light mayonnaise (more, if desired)
• 1 -3 teaspoon curry powder (more, if desired)
• 1 tablespoon lemon juice
• salt
• pepper

Recipe

• 1 drain tofu and set in a flat-bottom sieve over a plate.
• 2 weight the tofu to squeeze as much water out as possible for about an hour.
• 3 mix the mayo with curry powder, lemon juice, salt, and pepper to taste.
• 4 if you think about how you like your tuna/egg/chicken salad, this is probably a good guide on how to season this mayo.
• 5 crumble tofu gently into a bowl.
• 6 the tofu should have a bit of texture, but no large chunks.
• 7 it should not be "pureed".
• 8 "toss in the eggs, red onion, and celery.
• 9 experiment and add other veggies, as desired.
• 10 gently mix the mayo mixture with the tofu mixture and either refrigerate for several hours or use immediately.
• 11 if you use immediately, it may be a bit soft.
• 12 if the pate is watery, tofu needs to be drained more thoroughly (i find some brands to be more watery than others).
• 13 if you continue to have trouble with the pate being really watery, cut tofu into large chunks, boil, then drain and follow recipe.
• 14 use the pate as a veggie dip, on crackers, or as a sandwich spread.
• 15 experiment with different additions and combinations.
• 16 hint: the pate is mayo based and more moist than other spreads.
• 17 if you pack it for lunch, pack the pate and bread or pita separately.
• 18 use a cold pack!