| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegan | 1 | Servings | ||
INGREDIENTS
| 10 1/2 | oz | Mori-Nu (1% fat; extra firm) silken tofu (1 box) |
| 2 | tb | Finely grated carrot |
| 1 | tb | Minced sweet pickle |
| 1 | tb | Minced red onion or scallions |
| 3 | tb | Vegan lowfat mayonaise |
| 1 | tb | Nutritional yeast (up to 2) |
| 1 | tb | Fresh lemon juice |
| 1 | tb | Low-sodium tamari |
| 1 | tb | Fresh chopped parsley (up to 2) |
| 2 | ts | Dried dill |
| 1 | ts | Prepared yellow mustard |
| 1 | ts | Dijon mustard |
| 1/4 | ts | Onion powder |
| 1/8 | ts | Garlic powder |
| 1/8 | ts | Paprika |
| 1 | pn | Turmeric; thyme and marjoram |
| Fresh cracked black pepper; to taste | ||
| Salt; or salt-free seasoning, to taste | ||
| Few drops of cayenne sauce; for heat | ||
| Few drops of roasted sesame oil or tahini, to taste | ||
| Little kelp or dulse; to add a 'sea' flavour |
INSTRUCTIONS
OPTIONAL Cut the block of tofu into 1/2- to 1-inch thick slabs. Freeze the slabs for a minimum of one day (a maximum of three months) and then thaw. Place the thawed slices on a very clean, dry kitchen/tea towel and wrap the towel around the slices. Place a heavy baking dish on top of the towel-wrapped tofu, and allow it to sit for 30 minutes. Unwrap and crumble the tofu, using a fork to mash it if necessary, until the desired texture is reached. Add the remaining ingredients and mix well, adjusting seasonings to taste. If desired, thin with a little broth dissolved in boiling water (thinned out it makes a really nice dip). Chill overnight before serving, to allow flavours to blend. Posted to fatfree digest V97 #180 by Jacqueline <still@bconnex.net> on Aug 15, 1997
A Message from our Provider:
“Give Satan an inch and he’ll be a ruler.”