The following is my recipe for tofu salad, along with a tomato-basil dressing recipe that I thought you might like. I made the dressing tonight, and it is terrific! Porkchop even enjoyed it.
3 tablespoons mayonnaise
1 teaspoon dijon mustard
1/2 teaspoon turmeric
1/2 teaspoon curry powder
8 oz firm tofu (pressed), crumbled
1/2 cup shredded carrots
1 tablespoon chopped onion
Directions: Mix everything together.
Variations: Adjust mayonnaise/mustard ratio to your liking. Broccoli would be a great add-in. Also, I usually use the entire block of tofu and just up everything a bit.
TOMATO BASIL DRESSING
6 sun-dried tomatoes (NOT packed in oil)
1 large tomato, coarsely chopped
1 garlic clove, minced
1/4 cup water
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1/4 cup coarsely chopped basil
1/2 teaspoon salt
Directions: Place sun-dried tomatoes in a small bowl, cover with boiling water, and set aside for 15 minutes. Put everything in a blender (including drained sun-dried tomatoes) and purée until smooth. Dressing should keep for a week in a closed container in the refrigerator.
I like the tofu salad in sandwich form, but I'm sure it could have many other uses. Making the dressing made me think of how you used to make a terrific green goddess dressing with your basil. Furthermore, the other day, Porkchop asked, "Remember when BD had so much basil?" Oh my goodness, you had SO MUCH basil! If (when?) I have a kid, I want to name it Basil.