Friday, April 6, 2012

Eggless Tofu Salad in Grilled Avocados, Asparagus & Baked BBQ Chips

A perfect spring picnic meal.

The best vegan "egg" salad filled inside tender grilled avocados with asparagus and homemade baked barbecue potato chips.

Eggless Tofu Salad
1 lb extra firm tofu, drained and pressed for 1 hour
1/4 cup minced red onion
1/4 cup vegan mayonnaise
1 celery stalk, minced
2 tbl dijon mustard
2 tsp dill relish
1 tsp turmeric
1/2 tsp dried dill
1/2 tsp salt
1/4 tsp pepper

Cut the tofu in small cubes and place in a steam basket. Steam for 15 minutes. Combine the warm tofu with all of the remaining ingredients and stir to combine. Chill until cold and serve.

Grilled Avocados & Asparagus
serves 4
2 tbl extra virgin olive oil
1/2 tsp salt
1/2 tsp red pepper flakes
1 bunch asparagus, ends trimmed
4 ripe avocados, halved, seeded

Prepare a grill top to medium-high. Combine the oil, salt and pepper in a large bowl. Toss the asparagus in the oil and place on the grill. Rub the cut side of the avocado in the remaining oil and place on the grill.
Grill the avocado for 5 minutes for nice grill marks and the asparagus for a couple minutes more until crisp-tender.
Scoop the eggless tofu salad in each avocado bowl and serve over a bed of asparagus.

Baked BBQ Chips
1 extra large russet potato or 2 medium
2 tbl extra virgin olive oil
1 tbl organic light brown sugar
2 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp dried mustard
1 tsp salt
1/2 tsp chili powder
1/4 tsp pepper

Use a mandolin (or your knife) to slice the potato into paper-thin slices. Place in a large bowl of cold water and sit for 15 minutes. Drain and pat completely dry.
Preheat the oven to 400.
Toss the potato slices with olive oil. Combine all of the spices and toss the potatoes with 3/4ths of the mix. Make sure to get each potato.
Line 2 or 3 baking sheets with foil and coat with cooking spray. Lay out each potato slice, making sure not to overlap. Bake for 10 minutes, check and flip over the chips. Bake 5-8 minutes more until crisp. Toss with the remaining spice mix and serve immediately.

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