1 Pkg Extra Firm Tofu
1/4 Cup Diced Red Onion
1/4 Cup Diced Carrot
1/4 Cup Diced Celery
1/2 Tsp Turmeric
1/4 Tsp Cumin
1 Tsp Dijon Mustard
Salt and Pepper
Nayonnaise
Directions
Crumble tofu into a large bowl. Add the celery, onion, carrot and spices and mix well. Add enough nayonnaise to completely moisten tofu, mix well. Cover with plastic wrap and put in the fridge for at least 1 hour. Serve on bread with lettuce and tomato.
1 Head Romaine Lettuce
1/3 Cup Nayonaise
1/4 Cup Olive Oil
2 Cloves Garlic (Crushed)
2 Tsp Whole Grain Dijon Mustard
1-2 Tsp Lemon Juice or Juice of 1/2 a Lemon
1-2 Tbsp Maple Syrup
3-4 Drops Vegan Worstershire Sauce* or soy sauce
Directions
Combine all ingredients and blend until smooth and creamy. Wash lettuce and tear into bite sized pieces. Pour dressing over lettuce and toss. Add croutons if desired.
*Most worstershire sauces have anchovie in them, so make sure to look at the ingredients before buying.
1-2 Heads Broccoli Washed and broken into florets
2 Tbsp Olive Oil
2 Tbsp Maple Syrup
2 Tbsp Lite Tamari Soy Sauce
1 Large or 2 Small Cloves Garlic Crushed
1/2 Cup Toasted Sliced Almonds
Directions
Steam broccoli until desired tenderness. Set aside to cool. In a small bowl combine olive oil, maple syrup, soy sauce and garlic. Use a hand blender or whisk to mix all the ingredients together.
Pour dressing and almonds over the broccoli and stir. Serve warm or at room temperature.
