Tofu Salad Wraps

Egg-less salad is a traditional favorite in many vegan households. Our recipe is a standard one that uses simple ingredients. You can always add more as desired. We enjoy this egg-less salad on English muffins for breakfast, on whole what toast as sandwiches or wrapped in flour tortillas for a great lunch.

Yield: 6 wraps or 4 sandwiches

Ingredients:

• 16 ounces tofu
• ½ cup vegan mayonnaise
• 2 stalks celery
• ½ red bell pepper
• 2-3 teaspoon mustard, (more if you prefer)
• splash pickle juice, or vinegar
• ¾-1 teaspoon turmeric
• ½-¾ teaspoons black salt
• ½ teaspoon black pepper
• flour tortillas

Directions:

1. Blot the tofu with pepper towels using gently but firm pressure to remove as much water as possible.
2. Slice the the tofu into very small cubes.
3. Place the cubed tofu in a bowl.
4. Clean and cut the celery into small cubes and add to the tofu.
5. Cut the red bell pepper, remove any seeds and cut into small pieces.
6. In a small bowl, mix the vegan mayonnaise, mustard, turmeric, black pepper, pickle juice and black salt.
7. Taste the mixture and adjust the seasonings to your taste.
8. Some people enjoy a bit of onion, and also relish, we tend to prefer just the simple salad.
9. When the dressing is flavored as you wish, pour it over the tofu, clearly and red pepper pieces and gently mix to make the egg-less salad.
10. To make the wraps:
    1. Place a flour tortilla on a cutting board.
    2. Lay 2 tablespoons of egg-less salad along one side of the flour tortilla.
    3. Roll the warp over the egg-less salad. You can do this in either of 2 ways. You can fold in the sides as you roll. That would make a closed “bottom” as you eat Or, you can roll the tortilla all the way, leaving the ends open and then usually eat the tortilla with a knife and fork.