Tofu Eggless Salad

Back to Absolutely Macro

(thanks to Jessica Porter, the Hip Chick’s Guide to Macrobiotics)

1 lb. tofu

½ cup tofu mayonnaise
¼ cup tahini
1 T. ume su
1 tsp. shoyu
¼ cup diced red onion
¼ cup diced dill pickles
½ tsp. mirin
¼ tsp. turmeric

Boil tofu in water for 5 minutes to make it more digestible. Mix the rest of the ingredients together and then crumble in the tofu.