This savory vegan Tarragon Tofu Salad is packed with protein and flavor. Put in a sandwich or on a bed of lettuce.
This Tarragon Tofu Salad was inspired by a recipe I found in a Wild Oats flyer years ago before Whole Foods bought it. The original recipe had chicken and regular mayonnaise. I veganized it and changed the ingredient amounts.
Tarragon adds a wonderful anise scent and flavor. In some recipes you can use either fresh or dried herbs. This is not one of them. Fresh is best.
If you let this sit overnight, the flavors will meld and taste even better the next day. Celery and cashews add crunch, and lemon juice and zest add brightness.
I recently went on vacation and took this with. The roasted cashews stayed crunchy for quite a few days.
Tarragon Tofu Salad
Bring this tofu salad to a potluck and watch it disappear!
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You May Need:
Tarragon Tofu Salad
Ingredients
- ½ cup vegan mayo - I used Vegenaise
- 1 teaspoon ground mustard
- 1 teaspoon mustard seeds
- 2 tablespoons lemon juice
- ½ teaspoon lemon zest
- 1 tablespoon agave syrup
- 14 oz. firm tofu
- 1 cup roasted cashew pieces
- 1 cup chopped celery
- 3 tablespoons chopped red onion
- 3 tablespoons chopped fresh tarragon
- Salt and pepper
Instructions
- Mix vegan mayo, ground mustard, mustard seeds, lemon juice, lemon zest, and agave syrup in a bowl. Set aside.
- Cube tofu and add to the dressing. Add roasted cashews, chopped celery, red onion, tarragon, salt and pepper, and mix together.
- Serve on lettuce leaves, in a wrap or sandwich.
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Tanya says
This sounds amazing! This is a creative twist on Tofu Salad!