Eat Veggies, save the planet

I have been making this tofu sald since I lived in a spiritual community in Tennessee. With many permutations over the past  542 years ,the following is now the recipe I use. It is great with Texas corn chips, salted or unsalted, but also good on a sandwich with lettuce and tomatoes. It is my son Max’s favorite tofu salad. Feel free ot make your own adjustments.

Ingredients

• 2 pounds of tofu
• 3 TBSP of nutritional yeast
• 1 tsp of salt
• 1/4 tsp of black pepper, freshly ground
• 1 tsp of paprika
• 1 tsp of dried Basil
• 1 tsp of dried Mexican Oregano
• 1/8 tsp of cayenne or more to your taste
• 1 TBSP Tamari or soy sauce
• 1 tsp of onion powder, freshley ground from dried onion
• 1 TBSP of apple cider vinegar
• 2 TBSP of lemon juice
• 2 TBSP of yellow mustard
• 2 Tbsp of dried Parsley or 4 TBSP of fresh

Directions

1. Drain both blocks of tofu for about 15 mintues and pure off water.
2. Crumble first block of tofu with your hands in a bowl.
3. Add all ingredients on top of ccrumbled first block.
4. Mix with a fork.
5. Add a second block of tofu, crumbled and mix until you get a uniform color.
6. Refrigerate for an hour so spices can meld, overnight is even better.