Jan 6, 2009

Eggy Tofu Salad

The guys had a Video DJ Demo at the Apple Store in San Francisco for the Mac World Convention, to perform and explain what we do with our beloved Mac products. I wasn't gonna be behind the decks, so I tagged along with the video camera to document the experience. This place was HUGE, with two levels and a large demo area with seating. They "killed" it, and everyone had a blast watching 'em spin and scratch videos using our macs, even though most of them weren't remotely interested in DJing! I guess they were there for the entertainment factor. One thing I have found is that techy nerds attract other techy nerds (myself included)!

Anyway, back to the recipe. I often make this because it's both delicious AND portable via two slices of bread or in a breakfast burrito. And when we're out on gigs or on the road, it's nice to have something comforting to eat, given the limited availability of quality vegan food in general. I tend to make extra sauce, because I just hate leaving a half or a third of something (i.e. tofu) floating around in the fridge. So this makes probably 8-10 servings, plus a little extra sauce for dipping veggies in or using for other great purposes. If you don't have as many people to feed, you could cut the recipe, but I find that this stuff is even better as leftovers and often eat it in creative ways throughout the week.


2 blocks of extra firm tofu, frozen and thawed
1 T. olive oil or veg oil
1 C. onion, chopped small
2 cloves of garlic, minced
1 C. frozen yellow corn
2 heaping T. hot dog relish or chopped pickles (add a bit more if you're using this)

1 pkg (8oz.) Mori-Nu silken tofu (soft kind)
1 C. Vegenaise
1 T. dijon mustard
2 tsp. agave nectar
1 tsp. tumeric
1 T. garlic powder (cut back if you don't like it too garlicy like me)
1 T. ground coriander
salt to taste (I use @ a tsp.)
1 tsp. ground pepper (or more if you like)


After thawing the extra firm tofu, squeeze out as much water as possible (it's much easier to do this if it's been frozen). Crumble it up in a large mixing bowl with a towel to dry it even more. At this point, I like to sprinkle some salt and massage it in to soak up some seasoning, but it's optional. Saute the onions in the oil until golden brown and carmelized (add a little water if it's sticking), and add the garlic to saute for a minute or two. Take off the heat and mix in the frozen corn to thaw it and cool the mixture down. Now, all you do is whiz together all the sauce ingredients until smooth, creamy, and tasty. It should taste a bit on the strong side. Add your relish or pickles to the tofu as well as about 1/2-2/3 of the sauce (reserve the rest for later use). Mix well and eat or stick in the fridge to get it colder.

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