Try this sandwich spread for a change of pace at lunch time!
|1 t||Dijon mustard|
|1 t||lemon juice|
|8 oz||baked tofu|
|2 T||green bell pepper (minced, or use a red one)|
|1⁄2 c||celery (minced)|
|2 T||scallions (minced)|
|2 T||parsley (fresh, minced)|
|1 T||dill (fresh, minced, or 1 tsp dried)|
|1⁄4 c||mayonnaise (or more to taste)|
|black pepper (freshly ground, to taste)|
Grate the tofu on a medium-fine grater or crumble finely into bowl. Add remaining ingredients and mix well. Serve in pita or on multi-grain bread with lettuce and tomato. The mixture can also be served in hollowed-out tomatoes, on lettuce leaves or as a dip for crackers or raw vegetables.
Note: tailor the herbs to match the tofu—if it is Asian flavored tofu, substitute cilantro for the parsley and add some ground cumin and ginger; for Italian flavored tofu use the base recipe above and substitute lemon pepper for black pepper, sprinkle in a little garlic powder and/or dried Italian herb mix. Seasonings like Spike work well too.