Ginger-Peanut Tofu Salad

Ginger-Peanut Tofu Salad

1 block firm tofu, drained, rinsed, and patted dry
1/4 C creamy peanut butter
1/4 C thinly sliced scallions
2 T soy sauce (substitute tamari or Bragg’s Amino Acids)
2 T freshly grated ginger
2 t agave syrup
1 garlic clove, pressed
Sriracha sauce, to taste

In a bowl, mash the tofu well. Add the peanut butter, stirring until mixed well. Add the rest of the ingredients and mix well. Serve immediately or refrigerate until ready to serve.

Makes 2 to 3 servings

From vegcooking.com by Julie Hassan