As most of you know, the staff of Always Double Back are enthusiastic carnivores and will tuck into a plate of pork chops or beef ragu with much gusto. But sometimes, and especially now that the weather is finally getting warmer, we like to pull back and give our animal friends a break. When we first moved to our current neighborhood, we were directed to try a delicious locally made sandwich spread called Powerfu. We both loved it but not its price tag (about $3.79 for a small container), so I decided to develop my own version. According to the package, it contains tofu, vegan mayo, carrots, celery, and “spices.” Easy enough. My first two tries were okay, but had consistency and flavor issues that made my product a little inferior. Yesterday, at Will’s suggestion, I took it in an altogether different direction and we’re both pleased with the results. Here’s what I did, but keep in mind that this tasty and nutritious sandwich spread is endlessly adaptable to whatever your palate fancies:

1/2 block of extra-firm tofu
1 small carrot, diced
1 stalk celery, diced
1 scallion, chopped
a few spoonfuls of vegan mayo
generous sprinkle of cayenne
generous sprinkle of curry powder
handful of golden raisins
salt and pepper to taste

Put tofu in a shallow dish and put a plate on top of it with something heavy (like canned goods). Leave for about 10-15 minutes and then drain off excess water. Put the veggies in a food processor and pulse a few times to chop them super-fine. Add the tofu, broken into bite-size pieces, and pulse a few more times until mixture looks like dry egg salad. Spoon mixture into a bowl and add “mayo” to reach your preferred consistency–enough to bind ingredients, but not be too wet. Add raisins and spices and mix well. Taste and adjust for any further seasonings. This will be enough for at least four large sandwiches. You could also give the first batch of ingredients more time in the food processor to create a yummy dip.

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