Vegan, Jane Austen student, Minimalist, Reader, Librarian

Sunday, January 10, 2010

Tofu Salad

Music: The Fray, How to Save a Life & The Fray on shuffle on my iPod

Today's smoothie: mixed greens, some frozen cherries, 3 tiny Clementines, some frozen blackberries, banana, bit o'avocado

Tofu Salad, adapted with variations from The Kind Diet by Alicia Silverstone

1/3 of a block of 14-16 oz. tofu (really, I think as much as you want; you could use the whole block)

1/4 C fresh/frozen peas, thawed

1/4 C finely chopped celery

3 olives, chopped (optional)

2-3 slices of kosher dill pickles, chopped

2 tbsp finely chopped onions

1 tbsp finely chopped fresh parsley (you could probably used dried, but use less)

1 tbsp Vegenaise

1 tbsp umeboshi vinegar

1 tbsp fresh lemon juice

Bring a saucepan of water to a boil. Add the peas & blanch for 3 minutes or until peas are bright green. Drain & set aside.

Wrap the tofu in a cloth and place on a plate. Place a second plate on top of the covered tofu, & place a weight on top of it for 10 minutes to press out the liquid. Bring water to a boil in a steamer or a pot with a sieve over it. Unwrap the tofu and place it in the steamer basket or sieve. Cover & steam the tofu over the boiling water for 5 minutes. Remove tofu and transfer to a bowl. Mash with a fork to make it crumbly. Add the peas, celery, olives, pickles, onions, parsley, Vegenaise, vinegar, & lemon juice.

Eat as is over mixed greens or use as a sandwich filling on bread or wrapped in a tortilla or whole wheat pita bread.

1 comment:

  1. Here's why Alicia Silverstone turned vegan! Check out this informative and inspiring video.