Long ago in San Francisco, where I once was stationed as a soldier for training, I needed services of a dietician who could help me change my body from a muscle bulky soldier to a fast lean cyclist. I found the right gal and she turned my protein and carb eating around. She introduced me to a Tofu Dill Salad that was so good I could eat it as a meal and I often did.
I am going to try to reproduce this in my test kitchen and share the recipe with you.
14 oz of Extra firm tofu (drained and pressed)
1/4 cup carrots (finely chopped)
1/4 cup red onion (semi finely chopped)
1/4 cup celery (semi finely chopped)
1/4 cup dill (chopped)
1 tsp kosher salt
1/4 tsp ground black pepper
1 tsp dijon mustard
2 tsp olive oil
2 tsp lemon juice
2 tsp rice vinegar
Remove the tofu from the packaging. Drain the water as much as possible.
Place paper towels on a sheet pan.
Place tofu on paper towels. Then cover tofu with more paper towels
Cover tofu wrapped in towels with dinner plate.
Put a pot or a few cans of tomatoes on top of the plate to provide enough weight to press the tofu.
Leave at room temperature or refrigerate for 30-40 minutes. Drain the excess liquid from time to time.
Dry the tofu with a paper towel.
Slice tofu in ¼ inch cubes .
Transfer the tofu to a mixing bowl and use a fork to further smash some of the cubes into curds.
Add the dill, celery, lemon juice, mustard, salt, pepper, carrots, green onion, red onion and vinegar
Toss well but gently
Taste the mixture and add more of any desired flavorings.
Allow to sit in covered bowl in refrigerator for about 3 hours before eating.
Stir to freshen the salad and eat as a standalone meal or on some of the awesome flatbread crackers I have posted
Refrigerates and stores for 3-5 days in an airtight container.
This is a delicious very low calorie dish for any person wanting fresh and salady. I love the texture and flavor of the dill