Chloe (wiltingamaranth) wrote in vegancooking,
Chloe
wiltingamaranth
vegancooking

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I had to make a product for my Senior Exit Project (Basically, this huge project that includes a 6-page paper, product, and oral presentation in order to pass high school english) and my thesis was that "A vegetarian/vegan lifestyle is profoundly healthier than that of a diet including animal-derived products." For my product, I made a booklet about veganism, and made tofu salad stuffed in whole-wheat pita pockets with organic garlic hummus. It actually came out pretty good. It looked just like chicken salad, minus the chicken :)

Here's the recipe:

Ingredients:

1 block extra firm tofu (drained then shredded)

1/4 cup veganaise

2 carrots peeled and shredded

1 small onion finely chopped

1 stalk celery finely chopped

1/8 teaspoon coriander

1/8 teaspoon turmeric

 

2 cloves garlic minced

 

pinch of salt & pepper

 

1/2 teaspoon oil

 

2 tablespoons sunflower seeds (toasted and unsalted) 

 

Directions: Heat oil in skillet and add minced garlic cloves until soft. Add drained/shredded tofu block and saute for about 15-20 minutes or until it begins to brown slightly. Remove sauteed tofu and garlic from heat and add dry spices. Cool to room temp (about 10 minutes). In separate bowl combine diced celery, onion, carrots and sunflower seeds; then add tofu and veganaise with a pinch of salt & pepper to taste.

 

It was super easy, and quick. I'd suggest it to anyone looking for a quick lunch idea.

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