In a big bowl, mash tofu with a potato masher or fork. Add the chopped vegetables.
In a small bowl mix together the lemon juice, nutritional yeast, curry powder, vinegar, mustard, and coconut aminos. Pour over the tofu and vegetables and mix lightly.
Add the raisins, grapes, and toasted almonds and mix thoroughly.
Best if made 1-2 hours ahead and allowed to rest to blend flavors.
Serve on a lettuce cup or on a bed of greens. May garnish with parsley, chives, and additional slivered almonds.
From by Chef AJ from Jocelyn Graef of Lowfat Herbivore Using the sauté function on the Instant Pot, dry sauté onion until browned. Start with hot pot, and add…
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