Tofu salad sandwiches (with tabbouleh)

I'm pretty sure Grandma Sylvia always had a jar of Tabbouleh in the fridge. I think she called it bulgur salad, and I'm curious as to where the recipe came from. I made the pictured bulgur salad on Thursday, but that's not what I'm writing about today.

Tofu Salad - my Friday lunch.

The original recipe was flawed for three reasons - First, it was a vegan replica of a non-vegan food. Second, the thing it was trying to replace was tuna salad. Tuna. Ew. I've disliked tuna salad for... I don't know, my whole life? And the third and last reason the recipe was flawed is that it followed the cream of celery weirdness I made yesterday. I didn't want to try something I was quite sure wouldn't work, just to be proven right. I wanted a delicious lunch.

So I made one.

Sometimes, at picnics, I make myself a lame cheese and mustard sandwich on bread just so it doesn't appear as if I'm just eating potato salad. But I'm mostly eating potato salad.

I made the tofu salad very similarly to how I make potato salad, except I was weary of using balsamic, so I replaced it with rice vinegar. 

Potato salad on a sandwich would be terrible, and this was amazing!

A word on frozen tofu - basically, after thawing, the non-liquid part of tofu is more solid, and you can squeeze the water out like a sponge, and then use it to absorb whatever moisture is anywhere near it. It has a very different (and much more appealing) texture than fresh raw tofu or silken tofu. If I'm cooking tofu in cubes, I prefer raw fresh extra firm tofu, if I'm blending tofu into something I'm baking tofu works better. But eating uncooked tofu, I'm going to say I think frozen is the appealing.

Ingredients:

3-4 oz frozen tofu

1 stick celery

1 green onion

2 olives

1/2 a baby pickle (because I ate the other half while chopping)

1 t Grey Poupon

2 t rice vinegar

4 t olive oil

bread

Pour boiling water over the tofu and set aside.

Chop onion, celery, olives, and pickles.

Whisk vinegar, mustard and olive oil in a soup bowl.

Drain tofu, squeeze out extra moisture, and crumble into bowl with dressing.

Stir in vegetables.

Top on toasted bread spread with more mustard.