All of these ingredients can be adjusted to taste, but I am going to list the measurements for how I did it today down below. I’ve used larger blocks of tofu. I’ve used a full can of chickpeas. I have added in toasted nuts or chopped broccoli. I’ve skipped the chickpeas and done double tofu or skipped the tofu and done double chickpeas. It’s like making a plate of nachos. You have the general idea but adjust it to your preferences.
Ingredients:
1 block of extra firm tofu, crumbled (mine was 10oz)
1 cup chickpeas, lightly mashed
2 tablespoons dill pickle juice
1/4 cup chopped dill pickles (I like the mini Vlasic pickles personally)
1/4-1/2 cup diced celery
1/2 cup veganaise (or whatever mayo you like)
2 tablespoons each of minced dill, parsley, and green onion
1 tablespoon nutritional yeast
1 teaspoon garlic powder
Salt and pepper to taste (hard to give a measurement here because it depends on your other ingredients)
Put everything in a bowl and stir to combine! Super easy. 🙂
I like to eat this with crackers, on a green salad, in a sandwich, on toast (like here today.) It holds up in the fridge really well although when it sits you might notice some excess water settles at the bottom – just give it a good stir before serving it out again.
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All of these ingredients can be adjusted to taste, but I am going to list the measurements for how I did it today down below. I’ve used larger blocks of tofu. I’ve used a full can of chickpeas. I have added in toasted nuts or chopped broccoli. I’ve skipped the chickpeas and done double tofu or skipped the tofu and done double chickpeas. It’s like making a plate of nachos. You have the general idea but adjust it to your preferences.
Ingredients:
1 block of extra firm tofu, crumbled (mine was 10oz)
1 cup chickpeas, lightly mashed
2 tablespoons dill pickle juice
1/4 cup chopped dill pickles (I like the mini Vlasic pickles personally)
1/4-1/2 cup diced celery
1/2 cup veganaise (or whatever mayo you like)
2 tablespoons each of minced dill, parsley, and green onion
1 tablespoon nutritional yeast
1 teaspoon garlic powder
Salt and pepper to taste (hard to give a measurement here because it depends on your other ingredients)
Put everything in a bowl and stir to combine! Super easy. 🙂
I like to eat this with crackers, on a green salad, in a sandwich, on toast (like here today.) It holds up in the fridge really well although when it sits you might notice some excess water settles at the bottom – just give it a good stir before serving it out again.