November 8th, 2006

Tofu salad sandwich with almonds & pomegranates

I know that posts about tofu salad sandwich fillings aren't exactly the most original or unusual thing ever, but I just made a crazy delicious variation for my lunch tomorrow and I wanted to share it. I found that the tartness of the pomegranates really adds a cool extra dimension to the whole flavor.

Ingredient (for one generous serving)
¼ of 12oz. block extra-firm tofu, chopped finely or crumbled
¼ cup (or slightly less than - my mixture ended up being equal parts vegetables and tofu) diced celery, red onion, carrot, zucchini/yellow squash
2T non-dairy mayo (I used fat-free Nayonaise)
1T dijon mustard (I used a "milder white wine" flavor)
1T lemon juice
1T pomegranate... berries? How do you refer to the edible portion of a pomegranate, anyhow?
1T slivered almonds (optional)
1 tsp minced garlic
A splash of Bragg's and a generous grinding of pepper

Directions
Mix all ingredients together except for almonds, and refrigerate to allow flavors to blend. Stir almonds in just before serving so that they retain their crunch.

I'm putting mine tomorrow in a wheat tortilla with alfalfa sprouts and more red onion, but this would probably be just as great between two slices of hearty bread or atop your favorite salad greens.