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| Prep Time | 15 min |
| Servings |
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Ingredients
- 1 can chickpeas garbanzo beans
- 1 14 oz extra firm tofu
- 1/2 cup vegan mayo
- 1 small red onion finely chopped
- 2 carrots finely chopped
- 2 stalks celery diced
- 3 Tbsp nutritional yeast flakes
- 1 Tbsp yellow mustard
- 1 Tbsp lemon juice
- 1 tsp. dill
- 1 tsp. parsley
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1/2 tsp. turmeric
- salt and pepper to taste
Ingredients
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Instructions
- Take the tofu out of the package and rinse. Wrap in a bowl to extract as much liquid as possible. Place something heavy over the towel and let it dry out while you assemble the rest of the ingredients.
- Place chickpeas in a bowl and mash with a fork. If you prefer, use a blender. Add the remaining ingredients and crumble in the tofu so there are no big pieces. Stir until combined.
- Serve cold, on a bed of tomato, arugula or wrapped in collard greens. Or serve hot on toast and top with cashew cream, kefir or vegan parmesan.
Colleen Kachmann is a health coach, writer, teacher, yogi, mother of 4 (+3 bonus stepkids), and personal chef. She has a B.S. in education from Indiana University, and a master of science in health coaching from International Health Coach University. She also successfully completed the Women’s Functional & Integrative Medicine Professional Training Program through the Women’s Integrative Medicine Institute. Buy her book on Amazon. Find her on Twitter Pinterest Instagram YouTube Facebook
