Ingredients
- extra-firm regular tofu
- potatoes-skins on
- Grapeseed Oil Veganaise
- celery, optional
- red or sweet onion, optional
- coarsely chopped basil, optional
- coriander powder
- Johnny''s Dock (if you''re not from WA, you can use the following)
- salt
- coarsely ground black pepper
- dash of paprika and/or chili powder
- summer savory if you have it
- any other spice you enjoy, just taste test!
Verrry Simple, Verrrry Easy. Just cut the potatoes up into small maybe thumbnail size chunks and boil them (don''t forget to salt the water!).
Meanwhile cut your celery and tofu up into the same size pieces. Chop onion pretty fine (you don''t want too much of the taste in your mouth at once), and coarsely chop the basil (same rule applies). Drain potatoes when done and combine all above ingredients in a bowl.
Coat with Vegenaise (use whichever brand you like but this is my favorite). Be sure to use enough Vegenaise, as it can get dry w/o. Then start tossing w/ the spices, to taste of course, and taste along the way to make sure you''ve got it! (Bet you never thought this simple of a recipe would take this long to explain!!) :)
Serves: Not Sure
Preparation time: A Little While