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Curry Tofu Salad Recipe

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Curry Tofu Salad

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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:

  1. In a large bowl, toss all ingredients through black pepper on the list. Cov-er and refrigerate for at least one hour (or more).
  2. Dress your sandwich as desired with additional vegan mayo, arugula or lettuce, tomatoes, jalapeños and generous helping of the curry tofu salad!
  3. Note:
  4. Recipe courtesy of Liz Gary. For information about free local community cooking classes and special events visit www.newoptionsfoodgroup.com
Course: Lunch
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In no event shall Jensen's Foods, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

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