My husband isn’t a fan of sandwiches. Actually, there are a number of food things of which he isn’t a fan. It can make preparing food difficult if I cater to his tastes. Thankfully, he’s not demanding about it and will quietly eat whatever is set in front of him (unlike my fussy eater…who should know better at almost 15.) This was his favorite spread of the 3 that I made last week.
That being said, his favorite way of eating it wasn’t on a sandwich! (No surprise there!) He put it on top of leftover rice and heated it in the microwave. Then after tasting it he said something about ketchup….*gasp!* (I’m telling you, having a non-taster destroy finely-tuned “gourmet” dishes can do something to your psyche! lol) I couldn’t bear it. I said, “Here, give it to me.” And disappeared into the kitchen. There was half a jar of pizza sauce and some vegan mozzarella cheese leftover in the frig. I topped the whole thing artfully with those items and reheated it all in the microwave. Now you know why it was his favorite of the fillings ~ because it was more like a pizza casserole! (Actually, it smelled wonderful heated up even before I embellished it. It probably would make into patties or meatballs, or into a casserole situation very nicely.)
Nevertheless, this does make a marvelous sandwich spread. I can say this not only because I like it so much, but because my fussy eater loved it ~ even though it does have sun-dried tomatoes in it!
If you use organic ingredients (as in any recipe), the results will be tastier.
- 1/2 c. pecan meal (or very finely chopped pecans – you can do this in the food processor before you chop any of the other moist ingredients)
- 1/4 of a large onion
- 1 7-8″ stalk of celery heart, cut into several chunks
- 14-16 oz. water-packed extra-firm tofu, rinsed and squeezed out some
- 1/4 c. sliced or diced sun-dried tomatoes ~ oil packed
- 1 T. extra-virgin olive oil
- 1 tsp. basil
- 1/2 tsp. garlic powder
- 1/4 c. Bragg’s Liquid Aminos
- 1 T. nutritional yeast
Place pecan meal in a bowl. Finely chop onion and celery in food processor. Place in the bowl with the pecan meal.
Process remaining ingredients until sun-dried tomatoes are mostly in small pieces and tofu is not smooth, but evenly textured and well mixed with everything else. (See picture.) Scrape out into the bowl with pecan meal, onion, and celery. Stir everything is evenly combined. Chill for an hour or so to meld flavors.