This tasty vegan version of the picnic classic may be used to stuff wraps or pitas. It also makes a great open-faced sandwich on English muffins, as well as a super dip for crackers or vegetables.
A versatile and healthy recipe packed with protein and great taste, but with no cholesterol at all!
1 pound tofu, drained and pressed
1/2 cup tahini
3 stalks celery, finely chopped
1 green pepper, finely chopped
3 scallions, thinly sliced and chopped
1/2 cup finely chopped fresh parsley
2 tablespoons tamari
Cayenne or black pepper to taste (optional)
Nutritional yeast to taste (optional)
1. Mash tofu in a bowl with tahini, stirring until smooth. Add veggies, parsley, and tamari, stirring until thick and tasty. Add optional ingredients, if you like, mixing well.
Makes about 3 cups.
Inspired by Horn of the Moon Cookbook, by Ginny Callan (Harper and Row, 1987).