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!
- One Package of Firm Tofu
- 1/4 an Onion
- 1/4 a Red Pepper
- Handful of Kale
- Squeeze of Lemon Juice
- 3 tbsp Nutritional Yeast
- 1 tsp Cumin
- 1 tbsp Turmeric
- 1 tbsp Black Salt
- 1 tsp Salt
- 1 tsp Black Pepper
- Optional: Vegan Cheese
Start by getting excess water out of the tofu and put to the side
Chop up the onion, pepper, and kale
Put kale into a separate bowl and add a squeeze of lemon juice. Massage the kale until soft; should be about a minute
Sauté the onion, pepper, and kale in a pan with some olive oil
Add the spices and then add the crumbled tofu. Cook until the desired consistency. Add a sprinkle of vegan cheese if you want and enjoy.
We prefer this scramble on a toasted roll with some hot sauce.
Fair disclosure, I started with online recipes that I scribbled down (a bunch from different places) to come up with one set of ingredients. I’m not sure what they were any more or I would link here.
3/4 cup pecans, walnuts, or almonds (unsalted)
1/4 cup coconut oil
3 tablespoons maple syrup
1/4 teaspoon fine grain sea salt
1/2 cup whole wheat pastry flour
1 cup rolled oats
10 oz. semisweet chocolate chips melted or ½ cup chocolate syrup
1 package soft tofu
1 cup creamy peanut butter
½ cup soymilk
1 T. agave nectar
1 tsp. vanilla extract
Combine crust ingredients and pulse in blender or food processor briefly. Press into a pie pan. Bake at 350* for 10-12 minutes or until it starts to brown on the edges. Remove and cool.
Combine chocolate, tofu, peanut butter, soymilk, agave nectar, and vanilla in blender or food processor, and process until smooth. Pour mixture into crust.
Refrigerate 3-4 hours before serving.