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Ingredients:
1 6 oz. extra firm tofu, pressed and crumbled |
1 tablespoon liquid aminos or soy sauce |
1 tablespoon apple cider vinegar |
1 small red onion, diced |
1/2 red bell pepper, diced |
3 tablespoon chopped pecans |
1/4 cup vegenaise |
2 teaspoon garlic powder |
1 teaspoon paprika |
1 teaspoon turmeric |
1 teaspoon cumin |
1 teaspoon curry powder |
1 tablespoon pickle juice |
1/2 teaspoon salt |
1/2 teaspoon ground black pepper |
arugula or lettuce |
tomatoes, sliced |
jalapeños, sliced |
Canyon gluten free bread, (in frozen section) |
Directions:
- In a large bowl, toss all ingredients through black pepper on the list. Cov-er and refrigerate for at least one hour (or more).
- Dress your sandwich as desired with additional vegan mayo, arugula or lettuce, tomatoes, jalapeños and generous helping of the curry tofu salad!
- Note:
- Recipe courtesy of Liz Gary. For information about free local community cooking classes and special events visit www.newoptionsfoodgroup.com
See more vegan recipes from Liz Gary | |
Course: | Lunch |
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