b'EG G L ES S SA L A D vegan, gluten-freeMAKES4 servings SPECIAL EQUIPMENTzester/grater, blenderI N G R E D I E N T S Pressing the water out of tofu really changes the texture. In this recipe1 block extra firm tofu the pressed tofu is crumbled, spiced, and tossed with a creamy paste ofc sliced almonds2 Tbsp tahini ground almonds and tahini. It makes for a light and refreshing sandwich, tsp turmeric powder wrap, or salad.3 Tbsp vegan mayonnaise2 tsp dill weed, driedD I R E C T I O N S Press the block of tofu by wrapping in a clean dishtowel, covering2 stalks celery with a cutting board and placing a weight on the cutting board. You can use a heavy salt & pepper to taste book, a jug of water, or anything nearby with some heft. Let sit for at least 15 minutes. Mix the vegan mayonnaise with the dill and turmeric, then place in refrigeration to meld together. Chop the almonds in the food processor until they form a rough paste, then add the tahini and turmeric and blend until smooth. Refrigerate for at least10 minutes.Dice the celery thinly. Crumble the tofu and almond paste mixture together and carefully fold in the mayonnaise mixture. Mix in the celery until just combined.Add salt and pepper to taste.N O T E Serve with lettuce on toasted sliced bread for a quick sandwich.summer 47'