|Peta2’s Christina Freeman Approving.|
This recipe is potluck tested and approved!
Today is Squirrel Appreciation Day and so peta2 decided to celebrate in style… friendly neighborhood potluck style that is. As always there was a pretty impressive spread ranging from spring rolls to chocolate cake from peta2’s Vegan College Cookbook. Now Betty’s Macaroni Salad is made with Tuna and some different seasoning but we went with baked tofu because it’s kinda the new trend around The Shannon Homestead these days. A trend that I hope will make the world a better place for potlucks and BBQs everywhere. Kind of a Act Locally – Think Globally thing.
There are lots of photos to go with this one –Are your vegan-senses tingling yet?*
Macaroni Salad with Peppered Baked Tofu
1 Package Extra Firm Tofu (drained, frozen over night and then defrosted)
1 teaspoon Ground Black Pepper
2 cloves Garlic (minced)
3 Tablespoons Olive Oil
3 Tablespoons & 1 teaspoon Bragg’s Liquid Amino Acids
Dash of Liquid Smoke
3 Tablespoon Lemon Juice
1 Package Elbow Macaroni (cooked per instructions on package)
3/4 cup Frozen Peas
1 cup Veganaise
1/2 cup Daiya Vegan Cheddar Cheese (shredded)
1/4 cup Sweet Pickle Relish
4 stalks Celery (diced)
1 Red Onion (diced)
1 teaspoon Celery Seed
2 Tablespoon Nutritional Yeast
2 Tablespoons Tony Chachere’s Creole Seasoning
1 teaspoon Garlic Powder
In shallow dish, add Black Pepper, Olive Oil, 2 Tablespoons of Lemon Juice, Liquid Smoke and Braggs. Cut your Tofu into peices that are as even as possible – so when they are baking they all bake evenly. Then marinade your slices in the Oil and Pepper Mix for 1 hour.
|The road to delicious is often paved with Olive Oil and Liquid Smoke.|
Heat oven to 400.
Cook Macaroni per instructions on the package. Once you drain the cooked Macaroni, gently mix in the Frozen Peas with the hot pasta.The steam will defrost your peas. Then take the mix and put it in the oven. I did this all in our colander. But if yours isn’t big like ours – you may have to move into a large bowl to mix and chill.
Cover a cookie sheet with foil and place your Marinaded Tofu Slices on there about an inch apart. Keep your leftover Marinade. Bake for 20 minutes then flip and bake for another 20 minutes. You want them to be crispy and golden brown.
|I don’t mean to brag or anything but even Monet didn’t make Baked Tofu this pretty.|
After your Tofu has been baking for 20 minutes, take your Macaroni Mix from the fridge and put it in a large mixing bowl if you haven’t already. Then gently stir in Red Onions, Daiya Vegan Cheese, Celery, PIckle Relish and leftover Marniade. Once that is mixed, return your bowl to the fridge. Once your Tofu is done baking, let cool for around 10 minutes and then cut into bite sized pieces.
Then take your Macaroni Mix from the Fridge and gently stir on your Tofu Pieces. In a small bowl, blend Veganaise, the remaining Lemon Juice, Nutritional Yeast, Celery Seed, Creole Seasoning and Garlic Powder with a whisk. Then mix the Macaroni and Tofu Mix with the Seasoned Veganiaise, cover with foil and chill in the fridge for 45 minutes. Then you’re good to go kick ass and appreciate some squirrels.
* Sorry had to post it someday – why not today? Excelsior!