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Snack Attack

October 7, 2011 By Julie Hasson

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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More from Julie

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  • Sesame Garlic Tofu With ScallionsSesame Garlic Tofu With Scallions
  • My Favorite Air Fryer Tofu RecipeMy Favorite Air Fryer Tofu Recipe
  • The Magic Of Sichuan Pepper!The Magic Of Sichuan Pepper!

Filed Under: Appetizers, Recipes Tagged With: appetizer, ginger peanut tofu salad, julie hasson, peanut butter, tofu, vegan cooking

Previous Post: « Tofu 101
Next Post: Making Pickles »

Reader Interactions

Comments

  1. Jeni Treehugger

    October 7, 2011 at 1:39 pm

    Hey, I’m a nosher too! That salad looks amazing, must try.

    • Julie Hasson

      October 10, 2011 at 4:00 pm

      Thanks Jeni! Good to know I’m not alone in the noshing department; )

  2. Debbie

    October 10, 2011 at 4:56 pm

    I made this snackign tofu and loved it!

  3. Heidi

    November 1, 2011 at 6:05 am

    I am a fairly new vegan (3 months) and had yet to try tofu. I had a block sitting in my fridge that I couldn’t decide what to do with. I finally settled on this and boy am I sorry. Seriously, this stuff is like crack. I wake up in the night thinking about it and it’s all I can do to stay in bed.

  4. Marty

    January 15, 2016 at 9:14 pm

    Silken tofu o the kind packed in water?

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