1 lb Tofu; drained and pressed
1/2 c Tahini
3 Celery ribs; finely chopped
1 Green pepper; finely chopped
3 Scallions; thinly sliced and
- chopped
1/2 c Fresh parsley; finely
- chopped
2 tb Tamari
Cayenne pepper or black
- pepper; to taste
- (optional)
Nutritional yeast; to taste
- (optional)
This is a nondairy version of egg salad. It's quite delicious and at
is best when freshly made. It can be used as a dip with crackers and
vegetables on the side, or as a sandwich filling.
A regular menu item at the café is a tofu chapati. Simply spread a
thin line of tahini down the center of a chapati, then top with some
fresn spinach leaves. Follow with 1/2 cup Tofu Spread and spread this
over the spinach. Top with alfalfa sprouts and serve it with a side
of Tahini Dressing. For an extra treat, add a few slices of avocado
on top.
Put tofu into bowl. Mash and mix with tahini, stirring until smooth.
Add vegetables, parsley, and tamari. Stir until thick and tasty. Add
optional ingredients to taste if you like.
Recipe by Horn of the Moon Cookbook by Ginny Callan
