Super Tofu Pup Sandwich Spread


Top shelf, top of the line, over the top Tofu Pup Spread made with a Cilantro Cumin Mayo. Serve as salad on a leaf or in a sandwich on your favorite bread. Needs no other sandwich fillers!

Makes about 6 cups

Salad Solids:

4 Lightlife Tofu Pups, cut into sm. chunks

1/2 lg. green pepper, diced

1/3 c. diced sweet onion

15 oz. can green pigeon peas, drained, rinsed well and wrapped in cloth to blot-dry – I used Goya brand

2 stalks celery, diced

1 t. salt

1 T. light brown sugar

14 oz. pkg. extra firm water packed tofu, rinsed and tightly twisted in a tofu cloth over the sink to extract as much liquid as possible

sev. twists black pepper

1- Place diced hot dogs green pepper and onion in food processor. Pulse till about equally crumbly, pushing down insides of container with spatula. It won’t take long. Transfer to large mixing bowl.

2- Add to empty processing bowl blotted pigeon peas, celery, salt, brown sugar. Pulse till about equally crumbly (avoid making too much mush). Transfer to mixing bowl with hot dogs.

3- To mixing bowl add squeezed tofu and black pepper. Stir all ingredients to evenly disperse.

4- Adjust salt and pepper, then transfer to covered container and refrigerate.

Cilantro Cumin Mayo: Makes 2-1/4 cups

1/2 c. white Balsamic vinegar

2 t. garlic powder

1 t. ground cumin

1 t. ground coriander

1 t. dry mustard

1/8 t. celery seed

1 t. salt

1 T. brown sugar

1 T. vegan yeast (nutritional yeast)

1 c. loosely packed fresh cilantro tops, diced

12.3 oz. pkg. extra firm Silken tofu – I used Mori Nu

2 T. extra virgin olive oil

1/2 t. guar gum

1- In blender container place vinegar first followed by spices, then diced cilantro and tofu. Leave out guar gum for now.

2- Process to very smooth and silky.

3- Now sprinkle 1/2 t. guar gum over center of top of mayo. Blend on low speed till it disappears, then med and high till very smooth. Let it rest for about 15 minutes before blending again. Place in covered jar and refrigerate till ready to use.

To finish assembling the salad/sandwich spread before ready to serve:

Add about 1/2 cup or more of CILANTRO MAYO. Toss to coat evenly. Serve as a salad in a lettuce cup or on a bed of spinach or field greens. Or serve in a sandwich, sub bun or hot dog roll.

Notes: When processing hard and soft ingredients together, it’s always best to cut them into fairly uniform smaller pieces before processing to achieve an equal process cut and avoid a mushy outcome for the softer ingredients.

Use leftover CILANTRO MAYO to top a green salad or spread it on a burger bun with your favorite plant based chick’n pattie.

Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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