Tofu Salad with Tarragon, Toasted Pecans, and Dried Apricots

Sometimes a new gadget makes cooking more fun!

I have a new toy –– a tofu press. So many of my recipes for tofu call for pressing it first and then baking or cooking in some other way. It involves placing the tofu between two towel-lined plates, placing a balanced heavy can or pan on top, and never really feeling I got all the water out. Good, certainly adequate, but not perfect.

Set it and forget it

My tofu press was inexpensive and works like a dream. I can put the tofu in the press and let it live in the refrigerator all day or overnight. The texture comes out really nice! So, of course, I’ve been playing with my tofu recipes.

Tofu salad ingredients
The essential ingredients, well along with the tofu!

First came the chicken, then the tofu

This salad is one of my favorites and is a hybrid of a chicken salad I created for a Victorian high tea my church put on one summer. Using tofu, it pretty much tastes the same and has a similar texture as the chicken salad! So, if you are looking for a meatless alternative for meat eaters, this one fits the bill.

Even more texture

Toasting the pecans is essential to the flavor of this, as is the fresh tarragon. However, if you cannot find fresh tarragon, reduce the amount of dried to 1 tsp. The pecans and apricots add tons of texture!

You can eat this as a salad on a bed of lettuce, arrange it in lettuce or cabbage cups or endive leaves, or eat it as a sandwich or wrap of course! It’ perfect picnic food, it’s also delicious  stuffed in an avocado appearing as a starter for your dinner party!

IMG_8590

Tofu Salad with Tarragon, Toasted Pecans, and Dried Apricots

  • 1 block tofu, pressed, cubed
  • ½ cup toasted pecans, quartered
  • ½ cup minced dried apricots
  • 1/3 cup minced shallot
  • 1 tbsp. minced fresh tarragon
  • ¼ cup mayonnaise or vegan mayonnaise
  • 1 tbsp. Dijon mustard
  • 1 tbsp. lemon juice
  • Zest of one lemon
  • 1 tsp. maple syrup
  • Salt and pepper

First, prepare the tofu. Press the tofu for at least one hour. Line a plate with paper towels, set the tofu on top, add another paper towel, and place a plate on top, weighted down with a heavy can or pan. Or, use a shiny new tofu press!

While the tofu drains, toast the pecans. Place them in a dried pan over medium high heat and watch them like a hawk, swirling the around to keep the toasting even. Once done, immediately remove to a large mixing bowl to stop the cooking.

Once pressed, cut the tofu into small bite-sized cubes. Dust them with corn starch and place on a greased cookie sheet, and bake for 15 minutes at 450 degrees. Don’t let it get too brown, this is not about roasting. Remove to the pecan bowl and let cool.

To the bowl of tofu add the apricots, shallot, and tarragon. Mix everything up gently.

In a small bowl, combine the mayonnaise, mustard, lemon juice and zest, and the maple syrup. Mix it up well and add to the tofu mixture along with desired salt and pepper. Gently mix and taste for seasoning. Refrigerate for an hour or two and the flavors will be even better!

Serve on a bed of lettuce or other greens, or stuff a sandwich or wrap!

tofu press

P.S. I think I’m going to try to use this press to make my fresh lemon teacup cheese!

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18 Comments Add yours

  1. Tofu Salad with Tarragon, Toasted Pecans, and Dried Apricots

    Liked by 1 person

  2. I tried tofu recently and was pleasantly surprised. 😋🍃

    Liked by 1 person

    1. It is like a blank canvas, it can be just about anything you want it to be!

      Liked by 1 person

      1. I never thought of it that way. 🤔

        Liked by 1 person

  3. Ally Bean says:

    A tofu press, you say? I don’t know about this gadget yet I can see that I need one. Your recipe sounds delicious, too. But it’s the tofu press that’s caught my eye…

    Liked by 1 person

    1. It works great, and it gets more moisture out than the canned tomato balancing act. Low tech. Put the tofu in its little draining basket and set it over the collection vessel. Put the top on, s t r e t c h the side stretchy bands to the level you want. Pop it in the refrigerator and take it out when you like!

      Liked by 1 person

  4. So interesting! PS I have nominated you for Liebster Award!

    Liked by 1 person

    1. Thank you! I am truly grateful for your thoughtfulness! I will check out the other blogs this coming week, but I’m sure if you enjoy them I will too!

      Liked by 1 person

      1. you totally deserve it, I enjoy your blog so much! the other guys are amazing, so fresh, true, open, I love them!

        Liked by 1 person

      2. I will check out every link!

        Like

  5. This sounds awesome and perfect for our plant-based lifestyle. Thank you for sharing. I think we need this tofu press in our lives!

    Liked by 1 person

    1. I love it! It does a much better job than my old method, and you can just tuck it away in the refrigerator!

      Like

  6. I am embarrassed to admit that I’ve never tried tofu! I have read that it takes on the flavors of whatever you pair it with, and this does sound like a delightful version of “chicken salad.” I always enjoy the creativity in your recipes!
    Jenna

    Liked by 1 person

    1. Thank you Jenna! I think trying tofu is like trying soy milk. You are hesitant about it, then you try it and are surprised! There are some pretty awful Chinese restaurant dishes using tofu, so that should definitely not be your first sample!

      Liked by 1 person

      1. I’ll let you know if I get brave 😂

        Liked by 1 person

  7. Oh my gosh, this is unexpected!! Love it!!

    Liked by 1 person

    1. Thank you! It is liked by friends and family!

      Liked by 1 person

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