Tofu “Tuna” Salad

Ingredients

• 1 block tofu
• 2 stalks celery
• 1 avocado
• 1 tbsp soy sauce
• 1 tbsp lemon juice
• ½ tsp kelp powder
• ½ tsp onion powder

Optional ingredients

• ¼ cup diced onions
• ¼ pickle (1 long slice, or a handful of circular slices), diced
• Seaweed furikake, to taste

Instructions

• First, freeze the tofu until solid. Let thaw until just un-frozen. This gives the tofu a consistency like that of tuna.
• Press the water out of the tofu using a tofu press, or just wrap it in a clean towel and place something heavy on top of it in the sink for a few minutes.
• Crumble up the tofu in a bowl. You can also mash it with a fork, but if it's still partially frozen, crumbling it by hand should be enough to get it to the proper consistency.
• Dice the celery (and optional onions and pickle) and mix it in to the tofu.
• Peel and pit the avocado, then mash it up with a fork.
• In a separate bowl from the tofu, mix together the avocado, soy sauce, lemon juice, kelp powder, onion powder, and optional furikake. It will look gross and brown. This is okay.
• Combine the avocado mixture with the tofu mixture.
• Keep refrigerated until ready to use.

Recipe blog story time

This is based on this recipe from the web:

Vegetarian/Vegan Mock ‘Tuna’ Salad With Tofu

The original recipe calls for red onion, which I never have on hand, so I included onion powder instead. The seaweed furikake was an attempt to replace the kelp powder; it tasted fine, but it didn't do the job, so I had to go out and actually find kelp powder. I found mine in the form of powdered kombu tea at an Asian grocery store.