Use this cool, summery salad as a filling for a pita pocket or tucked into a small melon half.
INGREDIENTS | YIELDS 3 cups
- 1 pound firm or extra-firm tofu
- ½ cup mayonnaise (regular or vegan)
- 2 tablespoons prepared yellow mustard
- ½ teaspoon dried dill
- ¼ minced sweet onion, like Vidalia
- ½ cup shredded carrot
Mash tofu until crumbly with a fork.
Add remaining ingredients, stir to combine.
Store any leftover tofu in a sealed container. Fresh water should cover the tofu. Change the water every day, and the tofu should remain fresh for up to one week.