Tofu salad

Start with extra firm pressed tofu. Put the whole block into a steamer, or a pan with a little water. Cover and steam for 10 min ish. Once done, cut into cubes. Payel likes to put it into the fridge after this and use later, so salad is served cold. But hot would be fine too. Toss with anything you like.

Favorite combos so far are:
1. red pepper and eggplant spread with dollop of sour cream and cilantro garnish
2. pesto with lime and dollop of sour cream

Bit of sour cream goes really well with this as it really compliments the texture of the tofu.