I tried something new this week.
Burmese chickpea tofu. It looks like this:
And you can find a recipe for it here.
It isn’t a soy-based tofu, but for this recipe, that’s a good thing. If you’ve ever had a soy-based tofu “egg” salad sandwich, you know what I mean. The texture–it just isn’t quite right. Tofu tends to be a little bit….umm…spongy? I don’t know that “spongy” is really the right word, but…yeah. The flavor of soy-based tofu is good (it absorbs whatever flavor you give it), but the consistency is far, FAR from eggs.
Not so with Burmese chickpea-based tofu. For some reason, the color and texture of chickpea tofu is so much more egg-like to me. Try it, and tell me if you agree.
Once you’ve made your chickpea tofu (pretty easy recipe, although it takes a few hours of waiting, so make sure you start a day in advance), the salad part is really simple.
Throw all your chickpea tofu and veggies in a bowl.
Don’t forget the good stuff– vegenaise, Pa’s pickle relish, parsley, and seasonings.
And mix it up!
I’m still experimenting with chickpea tofu in other recipes (Asian stir-fry dishes, etc.), so I’ll keep you posted as to how those work out.
In the meantime, throw some of THIS between two pieces of bread. You won’t be disappointed.
- 2⅔ cups packed mashed chickpea tofu
- ¾ cup diced celery
- ¼ cup minced red onion
- ½ cup veganaise (or your favorite vegan mayo)
- 2 tablespoons sweet pickle relish (I used Pa's, a delicious vinegar-free version)
- 2 tablespoons fresh chopped parsley
- 2 teaspoons McKay's vegan chicken-style seasoning (or vegan vegetable bouillon of your choice)
- ¼ teaspoon garlic powder
- 1 pinch salt, or to taste
- Mix all ingredients thoroughly in a bowl, and refrigerate for at least 30 minutes prior to serving. Serve on your favorite bread or crackers for a delicious sandwich or snack. Yumm!
“Casting all your care upon Him; for He careth for you.” 1 Peter 5:7 (King James Version)