Pamela Toman

Main

Rice Noodle Grapefruit Salad

Ingredients	Step
8 oz. rice noodles	Boil per package directions, then run under cold water.
chickpeas, rinsed (or tofu cut into sticks) tamari smoked paprika or liquid smoke sesame oil	Toss the chickpeas to coat, then cook in a frying pan.
3 ruby red grapefruits	Segment 2 of the grapefruits, squeezing and retaining the juice. Squeeze the remaining grapefruit. You want about ¾ c. juice.
¾ c. grapefruit juice, fresh 1 clove garlic, grated 1 t. fresh ginger, grated 2 T. oil 2 t. Dijon 2 t. rice wine vinegar 1 t. sesame oil 1 t. agave nectar or honey ¼ t. salt Sriracha to taste	Blend into a dressing.
cucumber segmented grapefruit chickpeas black sesame seeds or flax seeds mint	Serve rice noodles with toppings and dressing.

Source: Post Punk Kitchen

Curried Tofu Crumble in Pita Bread

Makes about 3 cups / 3 sandwiches.

Ingredients	Step
1 carton firm tofu	Crumble into cloth. Gather ends and twist to remove moisture. Turn into a bowl.
1/4 t. turmeric juice of 1/2 lime a few pinches of salt	Toss with tofu.
2 T. oil 1 heaping T. chopped ginger 1 jalapeno, seeded and minced 1 serrano, seeded and minced 1 heaping T. chopped garlic	Saute over medium heat for 2 min or less -- just until garlic begins to color.
2 onions, finely diced 1.5 t. ground cumin 1/4 t. cayenne 1/4 t. turmeric	Add. Cook, stirring occasionally, until onions soften.
2 Roma tomatoes, seeded and diced	Add. Raise heat; stir and cook until the tomato juice has disappeared.
	Lower heat and add tofu. Cook until tofu is heated through.
1/2 t. salt, or to taste	Season to taste.
3 T. cilantro, chopped 1/2 t. masala spice (optional)	Sprinkle atop.
pita or chapati yogurt (optional) chutney (optional)	Serve hot or at room temperature, with chapati or pita.

Source: This Can't Be Tofu

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