| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Veg07 |
8 |
servings |
INGREDIENTS
| 1 |
lb |
Firm regular tofu; drained |
|
|
Cut into 1/4" or 1/2" cubes |
| 2 |
c |
Water |
| 2 |
tb |
All Season Blend; (see recipe) |
| 1/4 |
c |
Red wine vinegar |
| 1/4 |
c |
Water |
| 2 |
tb |
Tahini |
| 2 |
tb |
Lemon juice |
| 1 |
ts |
Salt |
| 1 |
ts |
Dried basil |
| 1 |
ts |
Dried oregano |
| 1/2 |
ts |
Garlic granules |
INSTRUCTIONS
Place the tofu cubes, the 2 cups of water, and the All Season Blend
in a saucepan. Bring to a boil, reduce heat to medium, and simmer
uncovered for 20 minutes, stirring occasionally. Drain and place in a
bowl.
In a separate bowl, whisk together the remaining ingredients until
well blended. Pour over the tofu and toss carefully. Cover and chill
several hours, stirring occasionally to make sure the tofu cubes are
evenly coated.
Store in the refrigerator. It will keep a week or more.
Recipe by: The Uncheese Cookbook
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