Tofu Salad Sandwich
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!
SO HOW'D IT GO?
This was REALLY good. I shredded my carrot and added it to the pan with the onion and garlic to saute a bit. I also added the spices while the tofu/veg mix was cooking. And the sunflower seeds right at the end. And I added a splash of red pepper sauce too.
I served it hot (didn't let it cool for 10 mins as suggested). And didn't add celery.
I spread my veganaise on my toasted bread along with a couple squirts of brown mustard, then put the tofu mix on and topped it with some lettuce greens, sliced cucumber and sliced tomato. Was absolutely delicious! Thanks!
This was quick, easy and good. I would definitely cook the onions with the tofu and garilc, otherwise the onion taste is overpowering. I would also double the tofu next time, but I like tofu heavy dishes. I didn't add any sunflower seeds.
I added Tabasco sauce to give it a little kick.
Really good! I actually threw the onions in with the tofu to cook, so you wouldn't have that oniony aftertaste for a day after you ate the tofu, and it gave it a really great flavor! For those of you who don't like that taste, you should try that!