Organic & Natural Grocery Store
Organic & Natural grocery store Down to Earth opened its sixth location in the islands in Kaka`ako. The 13,000 sq. feet store is located on the ground floor of Keauhou Lane at the corner of Keawe and Pohukaina Streets. It’s known for stocking local, fresh organic produce and natural foods. Host Jobeth Devera got a tour and a taste of one of Down to Earth’s most popular dishes.
For more information, please visit www.downtoearth.org.
Mock Chicken Salad
Yield: 4-6 Servings
1 (12-ounce) block extra firm tofu, drained and patted dry
2 cloves garlic, minced
3 Tablespoons soy sauce
3 Tablespoons extra virgin olive oil
3 Tablespoons nutritional yeast
2 teaspoons Spike seasoning
1 carrot, grated
1-2 stalks celery, minced
2 Tablespoons minced red onion
½ cup vegan mayonnaise
1 teaspoon Dijon mustard
1. Preheat oven to 375º.
2. Cut tofu into ½” cubes.
3. Combine garlic, soy sauce, olive oil, yeast and Spike in a large bowl. Add tofu cubes and toss to coat all the cubes with the sauce.
4. Spread the cubes in a single layer on a baking sheet. Bake 25-35 minutes or until cubes are firm and slightly puffy. Remove from oven and let cool completely.
5. Transfer tofu to a container, cover and refrigerate for at least 1-2 hours up to overnight.
6. In a large bowl, mix together the carrots, celery, onion, mayonnaise and mustard. Add cooled tofu to mixture and toss until tofu is completely covered. Serve in sandwiches, wraps or as a dip for chips or veggies. This salad can be kept in the refrigerator for 3-5 days. Enjoy!
Quick Tip 1:
Pressed tofu can keep in the refrigerator for 3-5 days or frozen. We like to stock up by pressing 3-4 blocks at a time.
Quick Tip 2:
Cold salads are very versatile. Enjoy this salad as a side dish, as a dip, or try out our personal favorite, inside a wrap!
Web Extra – Pressing Tofu:
The key to yummy cooked tofu is taking the time to really press as much water as possible out of the tofu before cooking. Un-pressed tofu often results in mushy and unappetizing white blobs. Here’s our favorite method for pressing tofu:
Line a plate with paper towels. Place the tofu block on the paper towels and put another layer of paper towels on top of the tofu. Put another plate or a cutting board on top of the paper towels and then weigh it down with heavy books or cans. Every half-hour or so, drain the water that has been pressed out of the tofu. You’ll end up with a slightly smashed but a much firmer block of tofu.