Wednesday, May 08, 2013

Tofu "Shrimp" Salad

I know this isn't anything that would fool someone into believing it was real shrimp, but in a salad it does work well as a seafood-ish type of thing. I had made spinach tortillas, and a killer salsa, so this seemed like the logical direction to go for dinner. It disappeared quickly. Because it is time consuming, you may wish to split the work over two days. The tofu itself can be made well ahead.

For the Tofu:

1 block extra firm tofu sliced in fourths, and pressed dry of moisture
Juice of 1 lime
3 tablespoons corn oil
1 tablespoon honey
1 teaspoon salt
a few drops of red food colouring if you like

Marinate slices at least two hours, turning once. You can leave it in the fridge overnight as well.

Preheat oven to 400 degrees F. Bake 30 minutes. Turn slices and bake 30-45 minutes longer until most of the liquid is absorbed, and edges have browned. Remove to a plate, cool. Chill several hours before using.

For the Dressing Base:

1/2 cup plain flour
1/2 cup granulated sugar
2 teaspoons salt
2 teaspoons dry mustard
1 cup water
3/4 cup cider vinegar
2 large eggs
1 tablespoon butter

Combine dry ingredients in a saucepan. Whisk in water and vinegar. Cook over medium heat, whisking until it comes to a boil and begins to thicken. Cook 1 minute longer. Remove from heat. With a hand mixer, add the eggs one at a time, and the butter. Remove to a bowl, cover lightly with clingfilm, and chill

To Finsih the Salad:

The baked tofu
The dressing base
1-2 tablespoons chili powder
Buttermilk or kefir to thin
Salt and pepper as needed
Scallions to top
Lime wedges

Slice the tofu thinly, then cut thinly again into strips. This is easiest when the tofu is cold. Combine 1 cup of the dressing base (save the extra as a sandwich spread) with the chili powder and buttermilk until you have a consistency that will hold the tofu together without being too runny. You can always add more base if needed. Adjust seasonings, then scatter with scallions. Serve chilled. 

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