When I serve this to lunchtime company, even tofu skeptics love it! For me, it’s a throwback to tuna salad, something I gave up many years ago, though I still liked its taste. This is especially good served in warm pita bread. I also like to mix leftovers with macaroni for a “tofuna”-noodle salad. For more information on baked marinated tofu, see page 136. For this recipe, it’s best to use a baked tofu product that comes in large chunks like Soy Boy’s Tofu Lin, rather than the type that comes in small cutlets.

Ingredients

　　1 pound soft or medium-firm tofu

　　1/3 cup soy mayonnaise

　　1 to 2 teaspoons prepared mustard, or to taste

　　1/2 teaspoon good-quality curry powder, or to taste

　　1 large celery stalk, finely diced

　　Salt to taste

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nutrition information

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　　The Vegetarian 5-Ingredient Gourmet