An easy vegetarian or vegan lunch! Serve this spread with veggies and crackers for dipping, on bread for sandwiches, or scooped over greens for a nourishing salad. This recipe is quite versatile, so feel free to change up the herbs and spices to your liking.
Prep Time: 20minutes
10ouncesfirm or extra-firm tofu
½cupfinely diced celery
2tablespoonsfinely chopped chives or scallion greens
2tablespoonschopped parsley or celery leaves
1large garlic clove, put through a press
1 ¼teaspoonscurry powder, or 1/8 teaspoon turmeric
1tablespooncapers, drained and chopped, or chopped pickles (or both!)
1tablespoonapple cider vinegar
¼teaspoonfine or kosher salt, or to taste
¼teaspoonfreshly ground black pepper
Break the tofu into large chunks. Place in a clean kitchen towel and twist to squeeze out excess liquid.
Crumble the dry tofu in a large bowl. Add the remaining ingredients and mash everything together with a fork.
Taste, adding more salt, spices, herbs, or vinegar if you feel the salad needs it.
Serve right away or chill for a day or two to allow the flavors to blend.
This recipe makes 4 small or 2-3 large servings. Nutrition values are for 1 of 4 servings.