2tablespoonspickles, gherkins or dill, finely chopped
⅛teaspooncayenne pepper
2tablespoonscapers, chopped
2green onions, sliced
Instructions
Press the Tofu
Wrap a block of medium-firm or firm tofu in a clean kitchen towel or several paper towels. Gently squeeze to remove excess liquid. Place a heavy skillet on top to absorb excess liquid while you prepare the tofu scramble seasonings.
Mix the Seasoning
While the tofu presses, whisk the tofu scramble seasonings together in a small dish.
Make the Tofu Scramble
Break the tofu into chunks.
Heat 1 tablespoon of oil in a non stick skillet until shimmering. Add the sea salt and sliced green onions and cook over medium-high for 1-2 minutes.
Add the tofu chunks, stir and cook for ~4 minutes until the tofu starts to take on some color.
Then stir in the seasoning and continue cooking for 4-8 minutes until creamy and fluffy. Cook time will vary depending on how creamy-dry you like your scramble, and how hot your pan is.
Remove from heat and let cool while you chop veggies and gather other ingredients.
Preparing the Filling
Finely chop the celery and onions. Prepare any optional add-ins as well.
Putting it all Together
Add the cooled tofu together with the creamy dressing, chopped veggies, herbs, and spices stirring to incorporate. Garnish with fresh dill. Cover and chill.
Enjoy on sourdough with leafy greens and pickles on the side.
Notes
Optional Add Ins: Finely chopped radishes, red onions, capers, sweet green relish (or gherkin pickles), dill pickles or chives.Optional Spices: Customize the flavor - add cayenne pepper, sriracha, tabasco, Old Bay seasoning, celery seeds or garlic powder to taste.Serve as a sandwich: Serve on sourdough, white sandwich bread, pita or bagel with leafy greens, sprouts, and a side of pickles.Storage Tips: store in an airtight container in the fridge for 4 or 5 days.