| 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
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