One thing
led to another while making dinner last night, and one of the things was TOFU
SALAD. One of my sons was making guacamole, and I had gotten a green salad
ready — adding radishes, arugula, chives, sorrel, mizuna, baby kale, and
cilantro from the garden to a big head of red lettuce.
I had
cooked some potatoes for a potato salad, and the pan of hot water was still
sitting there, so I threw some lamb’s quarters on top of the potatoes to steam.
They volunteer in the garden and are a good substitute for spinach. They, like
spinach and chard, do contain oxalic acid, which binds with calcium, so they are not
my favorite green for that reason since I eat greens for their calcium
content, but they are fine occasionally and are very mild tasting and not as
slimy as spinach. I dressed the greens with lemon, olive oil, and salt.
I made a
marinade for the potato salad, including olive oil, apple cider vinegar,
balsamic vinegar, tamari, vegan Worcestershire sauce, yellow mustard, Smokey
Serrano hot sauce, chopped onion, and celery. I mention this because I used some
in the tofu salad, which I turned to making, next.
For the
tofu salad, I mashed a block of tofu together with some of the marinade, some
chopped dill pickles and chives, and a dollop of vegan mayo. Since that is the
extent of the “recipe,” I think I will just leave it at that. Use your own
proportions. This tofu was a sprouted soybean variety — I think I would have preferred
regular firm tofu. The sprouted tofu does have more protein and calcium, but
it is higher in fat and calories.
I had to cool
the potatoes down in a pan of cold water, since I had failed to make them
earlier in the day. I even put them in the freezer for a while, after I stirred
the marinade in — what was left of it, after I took out about a quarter to a
third cup of it for the tofu salad. I added some vegan mayo to the potato salad
when it was cold.
This meal
was certainly healthy enough, and it was enjoyable to eat mostly all cold foods
on a hot day. If you have any tofu salad left over, it makes a great sandwich
filling for the next couple of days. There are lots of variations of tofu
salad. This is just one I happened upon last night, more out of laziness than
inspiration and by using what I had on hand.
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