If you're partial to sandwiches, this is ideal served with tomatoes on a whole grain bread such as French Meadow Flax and Sunflower Bread or Ezekiel Bread. Vegetarian products are available at the East End Co-op in Wilkinsburg, Giant Eagle, Monroeville McGinnis Sisters and Shadyside Natural Foods.
1-pound block of tofu (Laurie prefers Springcreek)
1 stalk celery, minced
1 small onion,minced
1 tablespoon relish
1/3 cup dairy-free mayo (vegenaise)
2 tablespoons stone-ground mustard
1/2 teaspoon sea salt
1 teaspoon turmeric (optional -- this adds color)
Boil a pot of water, drop the entire block of tofu in and boil for 4 minutes. Drain well on layers of paper towels; crumble into bowl.
Add all other ingredients to crumbled tofu and chill.
-- Laurie Jacobson
Thursday, September 28, 2000
