This delicious recipe is a great alternative to regular
egg salad if you are allergic to eggs or just seeking some variety in your
proteins. It can be made up in a larger batch for 2-3 lunches to get you
through the week satisfied and healthy!
8 oz firm extra firm tofu, drained
2 Tablespoons minced celery
1Tablespoon minced green onion
½ teaspoon turmeric
¼ teaspoon curry powder
¼ teaspoon ground cumin
¼ teaspoon ground coriander
2 teaspoons nutritional yeast
½ teaspoon seasoned salt
2-3 Tablespoons Almonaisse- see recipe* (I use almost the
whole batch) :-)
Fresh ground pepper (optional)
Crumble tofu into a bowl. Add
celery and green onion. Add all the other ingredients to taste. Blend with a
fork to mash up. Enjoy!
*Almonaisse
½ cup raw almonds
½- ¾ cup water or almond milk
1 teaspoon nutritional yeast
¼ teaspoon garlic powder (scant)
¾ teaspoon salt free seasoning, seasoned salt, or sea salt
1-1 ¼ cup oil
3 Tablespoons lemon juice
½ teaspoon apple cider vinegar
2 teaspoons basil
2 teaspoons fresh chives
2 teaspoons chervil (optional)
2 teaspoons poppy seeds (optional)
Cover almonds with boiling water and cool
slightly before slipping off the skins. Place almonds in food processor and
ground to fine powder. Add half the water, along with garlic powder,
seasoning salt, nutritional yeast. Blend well then add remaining water.
With blender running on low, remove
insert on top and drizzle oil in in a thin stream until mixture is thick. Keep
blender running and add lemon juice and vinegar. Blend on low for 1 minute to
desired consistency. Stir in herbs and refrigerate (if you can refrain
from eating it!) ENJOY!
Recipe Adapted by D.VanReken from
Kathy J Rose of ShiftMassage.com Original recipe is from The American
Vegetarian cookbook by Marilyn Diamond
yum!!!
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