Tuesday, 24 December 2013

Tofu garden vegetable salad

This is a versatile recipe, in that it can be serves on its own, as a side salad, as a sandwich filling, or as a stuffing for tomatoes.
I found the amount of mustard  in the original recipe to be a bit too much, so I have reduced it. Feel free to double it if you want it stronger.
This recipe comes from “30-Minute vegan” by Mark Reinfield and Jennifer Murray.

What you will need:
450g extra firm tofu, crumbled (this is the stuff that is solid as a brick, NOT the silken firm variety, which is softer)
½ cup diced celery
½ cup seeded and diced red bell capsicum (optional)
2 tbsp diced kalamata olives
½ cup vegan mayonnaise ( You can find this in some health food shops or the health food section of some supermarkets. PAWS also stock it. I prefer the Plamil brand.)
1 tbsp fresh minced parsley or dill
1 tbsp Dijon mustard
1 ½ tsp apple cider vinegar
½ tsp minced garlic (optional)
1 tbsp tamari or soy sauce
Dash sea salt and pepper
½ cup grated carrot
1 tsp turmeric powder

Combine all the ingredients in a large mixing bowl and mix gently.

Refrigerates well and tastes just as good the next day.

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