1/2 teaspoon oil
2 cloves garlic, minced
1 (14 ounce) block extra firm tofu, drained and shredded
1/8 teaspoon coriander
1/8 teaspoon turmeric
1 stalk celery, finely chopped
1 small onion, finely chopped
2 carrots, peeled and shredded
2 tablespoons sunflower seeds, toasted and unsalted
1/4 cup vegan mayonnaise (I prefer grapeseed Vegenaise)
pinch salt and pepper
1. Heat oil in skillet and add garlic; cook until soft. Add shredded tofu, and saute for about 15-20 minutes, or until it begins to brown slightly.
2. Remove sauteed tofu and garlic from heat and add dry spices. Cool to room temperature (about 10 minutes).
3. In separate bowl, combine celery, onion, carrots and sunflower seeds; then add tofu and vegan mayo, with salt and pepper, to taste.
I serve in a toasted pita with lettuce and even my carnivorous girlfriend loves it!