Snack Attack

I have a confession. I’m a nosher. I love to graze and nibble. It’s in my DNA, and has been passed down over many generations from both sides of my family. This includes everything from carrot sticks and dips to mushroom pate and french bread, salty chips and mini cookies. Come to think of it, I would much rather sit down with a glass of wine and a fab appetizer, to a rich and heavy meal.

This is both a blessing and a curse, as I look at it. It’s a curse when I reach unconsciously for any salty, crunchy, sweet morsel in site, and is a sure-fire way for me to put on a few pounds quickly. And, lets be honest, salty crunchy food is addictive. Thanks a lot kettle corn!

So recently I’ve been trying to make sure I have healthier options at the ready. Snacks with tons of flavor and snap. Because if it isn’t full of fresh bold flavors (hello garlic!), forget it. I’ll be reaching for the Kettle Chips. This is where my Peanut Ginger Tofu Salad  from Everyday Dish comes in. It’s quick to make, very snackable, full of fresh bold flavors and is chock full of protein, so you can eat it as a meal. It’s just as good spread on crackers as it is rolled up in a pita or collard leaf. Hell, it’s great on a spoon too!

So if you find yourself wanting a little something something to munch on or go with that glass of wine for dinner, give this recipe a try. You’ll be glad you did!

Ginger Peanut Tofu Salad
Tofu is exceptionally versatile. It will absorb any flavor that is introduced to it. This combination of ingredients work exceptionally well together and create a satisfying snack. If you can’t do peanuts, I think it would be just as delicious with almond or sunflower butter.

1 block firm tofu, drained, rinsed and patted dry
1/4 cup creamy peanut butter
1/4 cup thinly sliced scallions
2 tablespoons soy sauce
2 tablespoons freshly grated ginger
2 teaspoons agave syrup
1 clove garlic, pressed
Siracha sauce, to taste

1. In a bowl, mash the tofu well. Add the peanut butter, stirring until well mix. Add the scallions, soy sauce, ginger, agave, garlic and siracha sauce, mixing well.
2. Serve right away or refrigerate until ready to serve.

Copyright © 2009 Julie Hasson


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