Yield: 1 servings
|2 pounds||Tofu extra hard packed; (diced into 1/2\" cubes)|
|2½ pounds||Tomatoes; (1/2\" dice)|
|½ cup||Lime juice|
|1 bunch||Cilantro; (also known as \"chinese parsley\") chopped|
|1 \N||Serrano pepper; (seeded and minced)|
|2 teaspoons||Sea salt|
|¼ teaspoon||Black pepper|
|1 small||Red onion; (1/4\" dice)|
|½ bunch||Green onions thinly sliced on angle|
|1 teaspoon||Fresh garlic; (peeled and minced)|
|1 small||Red pepper; (1/4\" dice)|
|1 tablespoon||Veggie worcestershire sauce|
1. marinate cubed tofu in worcestershire sauce for 30 minutes 2. lay out on sheet pans (using parchment paper or no-stick spray) and bake at 350 for 30 minutes, turning pan at 15 minutes to insure even baking.
3. prepare all other ingredients 4. combine all ingredients and refrigerate at least 4 hours before serving.
Note: I've made this quite a few times and have used kosher instead of sea salt, green instead of red peppers and way more garlic and serrano pepper all with good results. I'm not sure if serrano peppers are available everywhere but I'm sure you could find a good substitute if not. This stuff travels well, I've taken it on picnics and to the office for lunch.
Posted to fatfree digest by Smcarchedi@... on Nov 6, 1999, converted by MM_Buster v2.0l.