Saturday, June 26, 2010

Tofu Salad with Olives

This recipe is adapted from one in "The Healthy Vegetarian," a cookbook by Sri Swami Satchidananda that I picked up while living in the Yogaville Ashram in Buckingham, Virginia, when I was 20.

Combine the following in a medium-sized bowl.
2 Tbsp mayonnaise
1 tsp ketchup
1/4 tsp garlic powder
1 Tbsp diced onion
1 tsp honey
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp cumin
1/2 tsp basil
1/2 tsp oregano
1/2 tsp tamari

Stir in the following:

1 package Trader Joe's savory baked tofu, cut into 1/4-1/2" cubes
1/3 cup chopped black olives
2 stalks celery, diced
1/3 cup chopped green pepper (optional)
1 medium carrot, grated (optional)

This works as a sandwich spread or on a bed of lettuce, or just straight from the bowl.

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