Dilled Tofu Salad
Serves 4
For all of the ingredients, please use only those that are organic or pesticide free.
14 ounces extra firm tofu
1/4 cup fresh dill, chopped
4 cornichon pickles, chopped
2 ribs celery, coarsely chopped
2 teaspoons fresh lemon juice
1 teaspoon dijon mustard
3 teaspoons turmeric
1 teaspoon sea salt
  freshly ground black pepper
1/4 + cup veganaise
1/4 red onion, chopped (optional and recommended)
Remove the tofu from the packaging. Drain the water as much as possible. Put the tofu on a dinner size plate and cover with another plate of the same size. Put a pot or a few cans of tomatoes on top of the plate to provide enough weight to press the tofu. Leave at room temperature or refrigerate for 30-40 minutes. Drain the excess liquid from time to time.
Dry the tofu with a paper towel. Slice it in ¼ inch lengths each direction, and then cut into small cubes. Transfer the tofu to a mixing bowl and use a fork to further smash some of the cubes into curds.
Add the dill, cornichon, celery, lemon juice, mustard, turmeric, salt, pepper, and veganaise. Mix thoroughly. Taste the mixture and add more of any desired flavorings. This will depend greatly on your own personal preferences for creamier, tangier, crunchier, or a generally more flavorful result.
Refrigerate for 3-5 days in an airtight container.