This is my favorite served in romaine lettuce leaves but it also makes a great sandwich filling. It is so easy to make and I love having it in the house as a quick snack option- it light, crunchy and fresh tasting. You can try using different varieties of the baked tofu, they will all produce a slightly different taste. I ate this for lunch today on whole grain Ezekiel bread, one of my heirloom tomatoes and baby lettuce from the garden.
8 oz Smoked Tofu Lin, broken in chunks
4 stalks celery, roughly chopped
1 large carrot, roughly chopped
1/3 to 1/2c vegan mayonnaise
pink salt and pepper to taste
In a food processor or vita-mix, pulse the celery or turn on low to mince. Remove into a large bowl. Do the same with the carrot and then the tofu. Process the tofu until desired consistency, it should at least be a fine, even. meal. Add into the bowl of veggies. Add the vegan mayo, salt and pepper and with a spoon, mix all of the ingredients together until well incorporated.
The Vegan Love Project 