I used to make this recipe with chickpeas but it was a bit time consuming and let’s be honest, chickpeas don’t always sit well with this lil lady.
When I set out to create this recipe, I wanted something that could be made in a pinch and in a large batch. I wanted to ensure it was filling but at the same time didn’t leave you feeling ‘heavy’ and lethargic. Being plant based, I lastly wanted to ensure it has an adequate amount of protein so the meal would support muscle recovery and keep you satiated for hours.
I can confidently say, I check off all of these boxes with this recipe.
When I first became plant based, I stayed away from tofu for the first 5 years like the plague. The going myth at the time was that tofu contained high amounts of phytoestrogens. Phytoestrogens are made up of isoflavones that can mimic estrogen in the body which could potentially cause an influx and imbalance of estrogen. A large amount of estrogen in the body can been linked to breast and ovarian cancer.
Needless to say, that has since been disproven and one would have to consume high amounts of soy daily to experience any of imbalance purely from the food product itself.
What I love most about this recipe is it can be enjoyed multiple ways to mix it up! For example, within one batch I enjoyed it as a salad one day, an open sandwich the other and as a wrap to finish it off!
Why you’ll love this recipe:
easy to put together
recipe supplies a large batch for easy grab and go meals
high in protein
high in Vitamin B12
multi functional, enjoy it 3 ways!
- 1 package organic tofu 350g
- 1/4 cup fresh dill chopped
- 1/4 cup nutritional yeast
- 1 cup celery chopped
- 1/4 green cup onions chopped
- 3 tbsp mustard
- 1/2 tbsp garlic powder
- pinch turmeric
- pinch sea salt
- 1 tsp pepper
- 1 tsp paprika
- hot sauce optional
- Wash tofu with water and break up into a bowl using hands
- Add all ingredients and mix thoroughly