Lipoprotein(a),: The Heart's Quiet Killer: A Diet and LIfestyle Guide by Joel Kahn

Author:Joel Kahn
Language: eng
Format: mobi
Publisher: Book Publishing Company
Published: 2020-04-09T07:00:00+00:00

tofu chicken salad

WITH APPLES AND GRAPES

hen you’re craving something sweet and savory, this chicken-free chicken salad will fill the bill. Grapes and apples bring sweetness, and seasoned tofu and crunchy nuts supply the

savory. Instead of mayonnaise, lemon juice and yogurt add tang and creaminess. Enjoy this salad on a bed of mixed greens, as a topping for crackers, or as a filling for sandwiches or wraps.

1 pound firm or extra-firm regular tofu, pressed

(see page 69)

2 tablespoons nutritional yeast flakes

1 tablespoon reduced-sodium tamari

½ cup plain oat yogurt or other nondairy yogurt

1 tablespoon lemon juice

1½ teaspoons chia seeds

1½ teaspoons poppy seeds

½ teaspoon garlic granules

½ teaspoon dried thyme

½ cup diced apple

½ cup halved seedless red grapes

⅓ cup coarsely chopped raw or toasted pecans

or almonds

1 stalk celery, cut in half lengthwise and thinly

sliced

¼ cup finely diced red onion

¼ cup chopped fresh parsley, lightly packed

Sea salt

Freshly ground black pepper

1

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.

2

Cut the tofu into 1-inch cubes and put the cubes in a small bowl. Add 1 table-spoon of the nutritional yeast and the tamari. Using your hands, gently toss the cubes until they are evenly coated.

3

Transfer to the lined baking sheet and spread into a single layer, spacing the cubes one-half inch apart. Bake for 30 to 35 minutes, or until golden brown around the edges. Let cool completely on the baking sheet.

4

To make the dressing, put the remaining 1 tablespoon of nutritional yeast and the yogurt, lemon juice, chia seeds, poppy seeds, garlic granules, and thyme in a small bowl and stir to combine.

68

CHAPTER 7

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