GREEN TOFU CHOP
You can use this simple, semi-raw, green tofu chop as an appetizer spread for crackers, a salad in a lettuce cup or as a spread on a sandwich or hot dog bun with a mustard squirt and dusted with smoked paprika. I also mix it with salad greens and a semi-sweet vinaigrette for a soft/crunchy texture addition to the greens. Nice!
Makes 4 cups
1 c. fresh green pepper chunks
5 petite dill gherkin pickles, diced, then squeezed in towel to remove excess moisture – we use the gherkins for their density
1/4 c. sliced celery
1 c. froz. peas, thawed, rinsed and drained well
14 oz. container extra-firm water packed tofu, rinsed, then twisted in towel to remove excess moisture
2 t. pink Himalayan salt
2 T. drained sm. capers – push against strainer to remove excess liquid
1 t. garlic powder
1 t. ground coriander
1 t. dry mustard
fresh grind black pepper to taste
Place green pepper chunks, dill gherkins, celery and thawed peas in food processor and pulse, then using spatula scrap insides down and up from bottom, then pulse again till evenly chopped. No mush allowed! Set aside.
Place squeezed tofu in large bowl. Break it evenly apart with a fork.
Add salt, stir to distribute evenly. Stir with back of fork to create a crumble.
Add capers, garlic powder, coriander, dry mustard and fresh grind black pepper. Stir to distribute.
Now add green chop to tofu. Mix well, keeping the crumbles even in size. This is not a pate, so no mashing.
Transfer to covered containers and refrigerate till very cold.