16 oz firm tofu, crumbled (can be frozen & thawed for chewier texture)
1 Tbl vegetable oil
2 tsp tamari
1 1/2 tsp fresh lemon juice
3 Tbl tahini
1/3-1/2 cup mayonnaise
2 Tbl Dijon mustard
1 1/2 cups peeled and grated carrots
1 1/2 cups diced red or green bell peppers
1 1/2 cups diced celery
1/4 cup chopped green onions
1 Tbl chopped fresh parsley, basil or dill (1 tsp dry)
salt & pepper to taste
Wisk together tahini, mayo and mustard in large mixing bowl. Add veggies, herbs and cooled tofu. Let sit for flavours to meld for 15 minutes if you have the time, then add salt & pepper.
Serve stuffed in a pita or with other salads.
Garlic Fried Noodles
8 oz soba or Udon noodles
2 Tbl sesame oil
2 whole dried chili pods
6 large cloves garlic, minced
6 large cloves garlic, sliced thinly
3/4 cup diced green onion
1 cup snow peas halved on diagonal
1 cup corn
1/4 cup sesame seeds
salt to taste
1/2 tsp pepper
1/4 cup diced red pepper
3 Tbl toasted or dark sesame oil
3 Tbl tamari
Heat oil in wok. Stir-fry chilis 2 minutes. Remove from wok with slotted spoon.
Add garlic and stir-fry 2 minutes.
Add veggies and stir-fry 4-5 minutes. Remove to large serving bowl.
Quickly stir-fry noodles and add to veggies.
Add remaining ingredients and serve.
Fried Spice Tofu
1 Tbl oil 2 Tbl soy sauce
½ Tsp turmeric 1/8 cup nutritional yeast
½ Tsp each:
Sweet basil, thyme,
ground cumin, curry powder