Before the summer is over completely, at least in terms of the temperature, how about a refreshing light, but protein packed, salad?
As always, it’s cholesterol free! It’s also gluten free (though just because there isn’t anything in here that should have gluten in it) if served over lettuce mix or on g.f. bread.
1 container extra firm tofu, drained and diced
1/2 onion, diced
2 sticks celery, diced
1/3-1/2 cup vegan mayo
2 T yellow mustard
3-4 T relish
3-4 T nutritional yeast
1 t turmeric
1/2 tsp black salt
salt and pepper to taste
Mash tofu with a fork or potato masher and dice veggies. Mix ingredients. Chill. Eat!
This recipe started as a salmon patty croquette recipe that got translated into a tuna patty recipe by my grandmother. That was passed down to me (I still make it for the omnis) and I veganized it, because I loved them so. They are pretty easy to make and good alone or on a sandwich.
For a gluten free version, sub gluten free breadcrumbs or garbanzo flour for the Panko.
2 cans garbanzo beans
1 package firm or extra firm tofu
1.5 cups Panko or other bread crumbs
1/2-1 onion finely minced
2 T Bragg’s (or soy sauce)
2 T kelp granules or flakes
1/4 cup nutritional yeast flakes
Salt to taste
Drain tofu and beans. Pulse in blender or food processor until finely minced. Scrape into a large bowl and mix in remaining ingredients. If it’s too wet to form patties, add more crumbs or flour bit by bit until a patty will hold together.
Coat a baking pan very lightly with olive oil. Arrange patties on pan in single layer. Bake at 375*, checking periodically for doneness on the bottom side. Flip when bottom is golden brown. These will take about 20-25 minutes to cook.
Serve alone, on a sandwich, or on a bed of lettuce.
Charlie says they smell delicious!