Tofu is one of those foods that most people grimace at the thought of eating. It’s square, it’s cold, it’s tasteless, and it’s weird. But those people have likely never tried preparing it correctly. If you eat animals, you don’t just eat meat without seasoning or marinating it first. Tofu is the same way. It is pretty gross if you just try it by itself. You don’t even have to do a lot of things to make it taste delicious. You can bake it, fry it, saute it, blend it (use it to make a pie!), or use it straight out of the package in this recipe!
Our recipe for these Dill Tofu Salad Wraps is easy and delicious. You’ve got fresh dill, Dijon mustard, vegan mayo, and more. It is a bit of a cross between egg salad and chicken salad, but completely vegan. When using tofu, it’s important to make sure you press your tofu and get as much liquid as you can out. Since you’ll be crumbling the tofu anyways, I like to put the tofu in a nut milk bag and just squeeze as much of the water out that I can. You can also crumble it this way, too. Squeezing the water out allows the finished dish not get liquid at the bottom of the container you store this in. It also means when you make our dill tofu salad wraps, that the tortilla doesn’t get mushy.
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- 20oz extra firm tofu, drained and pressed
- 1 tbsp fresh dill
- 1 cup vegan mayo
- ⅔ cup dill relish
- 2 T Dijon mustard
- 2 T agave
- ⅓ cup shredded carrots
- Drain, press the water out, and crumble the tofu. If you drain it using a nut milk bag, you can crumble it at the same time.
- Add all the ingredients and mix together.
- You can serve it immediately, but it's better if it sets for a few hours and the flavors mix together and the tofu absorbs everything.
- Serve in a wrap lined with lettuce, in a salad with fresh beets, or on a toasted sandwich!