Tofu Tuna Salad

STILL THINK tofu tastes like a pink pencil eraser? Haven't mastered the art of freezing and thawing it so it has a meaty consistency? Well, read on: I have found the answer.

I AM always addicted to something. Hummus. Watermelon ice cubes. Grey's Anatomy. And now, Sunrise Tofu. Be careful- there is no support group for Pete's Smoked Tofu addicts!

AND WHO is Pete anyway, and how did he create this amazing food? I went searching.

SUNRISE SOYA Foods was started in Vancouver's Japantown, in 1956, by Leslie Joe, shortly after he and his wife immigrated from China. He made his tofu manually in a little kitchen behind Yat Sang Grocery Store. As his family grew , a son Peter (ahah!) in 1959, and, eventually, daughters Sally, Winnie and Jenny, so did the business, producing 1500 pounds a day in the 1970s. Around this time, the three sisters took over the store, Sunrise Market, and Peter Joe began working in the tofu business. By 1984, production increased to 15,000 pounds of tofu per day. In 2006, while celebrating its 50th anniversary, Sunrise published "Vancouver Chefs Take on Tofu", a compilation of recipes from 20 Vancouver restaurants, and donates half of all sales to the Canadian Diabetes Association. Today, Sunrise has over 200 employees, a new plant in Toronto, and an impressive array of foods. Pete Joe is now the CEO.

ALL OF the Sunrise-Soya products are made from non-GMO (Genetically Modified Organism) tofu, which is grown in North America, and contain no artificial flavors or preservatives. Way to go Pete!

THIS IS my favorite tuna salad sandwich, vegan-style. It's made with SUNRISE extra-firm tofu. I only use this tofu for this recipe; it comes right out of the package with the texture of tuna. You will be amazed how easy it is to make, and how great it tastes. Just in time for the 4th of July. And if you're in Three Rivers, Ca. for the holiday, stop by Nadi's Studio for lunch, to try it.

TOFU TUNA SALAD

12 ounces Sunrise extra-firm tofu
2 tsp. kelp granules
1/4 cup onions, chopped
1 carrot, chopped
1 stalk celery, chopped
1 T. parsley, chopped fine
1 T. sweet pickle relish
1 T. lemon juice
1 T. soy sauce
1/3 to 1/2 cup vegan mayonnaise
salt and pepper to taste


1. Mix ingredients together. Best if refrigerated several
hours.
2. Using your favorite bread, make sandwiches, adding
lettuce, tomatoes or other vegetables, if desired.

Thanks Pete!