By Jeanne Tennis
Here’s a good-for-you recipe for the hottest days of the summer: No oven or stovetop required.
Tasty Tofu Lunch Salad
In a mixing bowl combine:
- One small organic carrot, finely grated.
- 3 -4 Tablespoons of organic onion, minced.
- 1 heaping Tablespoon of fresh, organic dill.
- 3-4 Tablespoons of quality brown mustard.
- Mix well.
Add:
- One package organic tofu, crumbled.
- Stir to combine and then add enough vegan mayonnaise to achieve the consistency you desire.
- Use a potato masher, if necessary, to blend.
- Add optional sea salt, black pepper and/or turmeric.
- Dish onto a bed of lettuce, on fresh bread or in a wrap.
Garnish with fresh, sliced red radishes, fresh basil, tomato and whatever else your little heart desires.
Recipe courtesy of The Key to Balance.
Chef Jeanne Tennis, a vegan chef and certified macrobiotic health coach who operates The Key to Balance in Farmington, is teaching four-week cooking classes on anti-inflammatory diet at Hartford HealthCare’s Bone & Joint Institute. To register for the next series, call 1.855.HHC.HERE (1.855.442.4373).