14ounce(395 g) block of firm tofudrained and pressed
1/4cup(40 g) vegan mayo
1tablespoon(13 g) pickle relish
1/4teaspoonIndian black salt AKA Kala Namakfor the sulfuric flavor
2cups (40 g) curly kalestems removed and loosely packed
For each of these recipes, you'll need to remove tofu from its package, wrap it in a kitchen towel and rest stable, heavy items on top of it to press out some moisture. You can also use a tofu press (I love mine!).
For the Classic Tofu Salad, in a mixing bowl, break up the tofu block into smaller pieces, by hand. Then, add the mayo, relish, mustard, onion powder, black salt, and pepper. Mash it together with a fork, then stir with spatula until evenly combined. Here, you can choose to refrigerate it for later use (up to 7 days), or assemble.
To assemble, toast your slices of bread, then divide tofu salad amongst four slices, top with kale leaves, then top with remaining bread slices. Serve or store in sealed bags/containers in refrigerator for up to 3 days.