DIRECTIONS

In a large non-stick pan, heat the stock over medium heat. Add the tofu, placing in a single layer. Bring to a boil and cook until all the liquid evaporates; add the oil and gently toss with the tofu to coat it. Cook for 2 minutes or until pieces are lightly browned. Remove from the heat and put tofu on a plate; allow to cool fully.

In a medium bowl, combine the parsley, onion, California grapes, celery, and mayonnaise. Mix well and set aside in the refrigerator until the tofu is cool.

Once the tofu is completely cool, add it to the parsley-grape mixture. Mix well, and add black pepper to taste. Add red pepper flakes and lemon juice if desired. Serve immediately or refrigerate for 1 hour for the flavors to integrate more.

Ingredients

2 cups vegetable stock
1 (1-pound) block extra firm tofu, pressed, dried, and diced
2 tablespoons oil
1/4 cup fresh parsley, chopped
1/2 cup finely diced red onion
1 1/2 cups red Grapes from California, halved
1 cup finely diced celery
5 to 6 tablespoons vegan mayonnaise
Black pepper to taste
Crushed red pepper flakes to taste
Lemon juice to taste

DIRECTIONS

In a large non-stick pan, heat the stock over medium heat. Add the tofu, placing in a single layer. Bring to a boil and cook until all the liquid evaporates; add the oil and gently toss with the tofu to coat it. Cook for 2 minutes or until pieces are lightly browned. Remove from the heat and put tofu on a plate; allow to cool fully.

In a medium bowl, combine the parsley, onion, California grapes, celery, and mayonnaise. Mix well and set aside in the refrigerator until the tofu is cool.

Once the tofu is completely cool, add it to the parsley-grape mixture. Mix well, and add black pepper to taste. Add red pepper flakes and lemon juice if desired. Serve immediately or refrigerate for 1 hour for the flavors to integrate more.

Notes

Recipe created by Toni Okamoto of @plantbasedonabudget. A vegan mayonnaise recipe can be found at https://plantbasedonabudget.com/healthy-vegan-mayonnaise-oil-free/.

Servings

Yield: Makes 4 servings

Nutritional Information

Nutritional analysis per serving: Calories 290; Protein 13 g; Carbohydrate 22 g; Fat 17 g (53% Calories from Fat); Saturated Fat 2 g (6% Calories from Saturated Fat); Cholesterol 5 mg; Sodium 390 mg; Fiber 3 g.