| Ingredients | Step |
|---|---|
| 15 oz. can chickpeas (1.5 c.; 0.5 c. from dry) | Mash well. |
| 2 T mayo 2 T tahini |
Add in. Salt to taste. |
| Frank's Red Hot | Add to taste. |
| pita chips carrotscelery cucumber ranch dressing |
Serve. |
Source: Post Punk Kitchen
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
Slice and thoroughly dry the tofu before applying marinade.
Ideally the marinade sits on ~1 lb. of tofu cut into ¼"-thick slices for at least 30 minutes (possibly in a gallon bag or even on the baking sheet), but you can also dip and then cook the tofu dominoes right away.
You can grill or bake the tofu (bake it on parchment for easier cleanup). Cook it until it is as dry as you prefer. You don't need to turn baked tofu while cooking, but you absolutely can.
| Ingredients | Step |
|---|---|
| 2 T. tamari 2-4 t. maple syrup 2 t. sesame or walnut oil 2 t. vegetable oil 1 T. ginger, finely grated 1-2 cloves garlic, finely grated 1 T. rice vinegar (optional) |
Mix marinade. |
Yields 2 cups.
| Ingredients | Step |
|---|---|
| 1 cucumber (8 oz.) | Peel, seed, shred, drain. |
| 1 c. Greek yogurt 3 T. mint, chopped 2 t. lime or lemon juice ⅛ t. salt 2 garlic cloves |
Combine with cucumber. |
Source: Cooking Light (May 2013), as "Fried Chickpea and Arugula Pita Sandwiches with Lime Tzatziki"
| Ingredients | Step |
|---|---|
| 1/2 stick of butter, room temp | Let butter warm to room temperature. |
| 3/4 t. garlic, minced 1 T. Parmesan, finely grated 3/4 t. garlic powder 1/4 t. Italian seasoning (basil, marjoram, thyme, oregano) 1/8 t. black pepper 1/8 t. paprika |
Combine with butter. |
| Store in glass container. |