HOT DOG SALAD SANDWICH SPREAD
Chopped animal-free hot dogs, Silken tofu, green pepper and onion mixed with sweet mustard, spice and smoke to create what tastes like ham salad. A variation on an old favorite! Essentially fat-free except for the little bit of fat in the tofu!
Makes 3-1/2 cups
12.3 oz. pkg. extra firm Mori Nu Silken type tofu, rinse, squeeze in sev. layers paper towels
1 t. salt
1/2, 12 oz. pkg. Yves Good Dogs, finely chopped (reserve other 1/2 pkg. for other use)
freshly ground black pepper
1/2 c. finely diced green pepper
1/3 c. finely diced yellow onion
1/4 c. textured vegetable protein (plain/dry)
1/2 t. garlic powder
1/4 t. ground allspice
1/4 c. prepared yellow mustard
2 T. light brown sugar
1/4 t. mild paprika
1/2 t. liquid smoke
1/2 t. additional salt
Place tofu, salt, chopped hot dogs and black pepper in large bowl. Using a table fork (not a spoon) lightly and loosely toss to mix.
Add green pepper, onion, textured vegetable protein, garlic powder and allspice. Again mix lightly/loosely. Don’t mush or use rapid movements. The tofu is the egg here and we want some pieces left intact.
Add mustard, sugar, paprika, liquid smoke and additional salt. Again mix lightly/loosely to evenly distribute ingredients.
Transfer to covered container and refrigerate a few hours before using. The longer it sets the more prominent the flavors.
Notes: I use no A-Free mayo in this spread; it doesn’t need it, which makes it essentially fat-free. I didn’t have any Vegenaise in the house, my blender and food processor are both broken, so I improvised/circumvented. If you want to use a little animal-free mayo, then spread a little on the bread when you make the sandwich.
The purpose of the textured vegetable protein was to absorb some of the excess moisture in the spread. This was my first time trying it and it worked nicely. When making tofu sandwich spreads this is always an issue, that’s why I usually use water-packed tofu and squeeze it in a tofu cloth to dry it out. The veggies, mustard and/or mayo all thin the salad, so now I have a solution.
When you add the textured protein be sure to let the spread refrigerate for a while to give it time to do its job, absorbing moisture and soften at the same time.
Locate textured vegetable protein at stores that sell bulk foods. It’s cheap.