14oz Extra Firm Tofu
1/4c Kalamata Olives, chopped
1 Red Pepper, roasted and skin removed
2T Lemon Juice
2T Nutritional Yeast Flakes
1/2t Thyme, dried
2T Fresh Basil Leaves, chopped
2 cloves Garlic, minced
1/4t Turmeric
1/4t Red Pepper Flakes
1/4t Salt
Several pinches of black pepper
1T Olive Oil
Crumble tofu in mixing bowl. Mash with hands until only pea-sized pieces are left, not mushy. Add olives, red pepper, lemon juice, nutritional yeast, thyme, basil, garlic, turmeric, red pepper, salt and black pepper and mix well. Cover and refrigerate overnight.
In the morning, cook tofu for 5 to 7 minutes until lightly browned.
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