Monday, November 3, 2014

Avocado, Chickpea, & Cubed Tofu Salad

Hearty little salad featuring a lot of my favorite ingredients.
My installation is going underway. Just finished litho crayon drawing of "Nappylocs and the Three Combs" school flier. Plan to copy, typewrite on copy, and print postcards at Fed Ex Kinkos. Tonight room 959 itself will likely be 90% finished. Pulling almighty all-nighter-- what we college kids adore. Seminar teacher is visiting (for an hour!) in the morning. One last thing on my to do list is purchasing Dollar General white trash bags. Space floor is a huge problem right now. Red, green, and black primary scheme of new work, but colored paint splotches against gray is very distracting. Also installation aside, I'm working on in-class typography assignment of breaking apart text of Zora Neale Hurston's "Their Eyes Were Watching God." I have poignant plans for this Thursday's crit. Excited about what other ideas can come into play. It's a beautiful, beautiful narrative that I pray to bring immense justice.
Now out of school and into kitchen (second favorite place), is a quick yummy salad. I don't have ample time these days to be avid cook enthusiast (is it Thanksgiving yet?) and salads are a go to meal. I love using chickpeas as primarily basis because it is very filling and versatile. I prepped believing pumpkin puree and bag of pumpkin seeds could be involved. Alas extra firm tofu cubes proved to be better component. Besides, I think I'll save pumpkin things for another sweet treat. After all, I bought incredible So Delicious Coco Whip....
One could choose to cube tofu or crumble. Cubes look adorable surrounded in Hulk smashed everything. I was so proud and happy that my avocado (from Essene Market) came out perfect. Just victorious joy to see all yellow green beauty ready to be scooped and creamed. I even blushed a bit. Again, I added dried basil. Seems like everyone likes fresh basil. It's always sold out at the Whole Foods and Superfresh nearby. Parsley, cilantro, oregano, and thyme are in great abundance (when you don't need them), but for this particular salad medley I prefer basil. Or maybe even a sprig of mint would be fine addition. Regardless, combining avocado, chickpeas, and tofu with a pinch of lemon bliss satisfied lunchtime and reinvigorated artistic prowess.
I have massive leftover amount and plan to add sweet plump cherry tomatoes and pine nuts. Will post results of that soon. Something tells me it'll be perfect addition to an otherwise terrific salad.

 Avocado, Chickpea, & Cubed Tofu Salad

1 15 oz can chickpeas, mashed
1/2 extra firm tofu block, diced into cute small cubes
1/3 cup tahini
3 tablespoon nutritional yeast
1 avocado, ripened
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder (or chopped red onions for the win!)
1 teaspoon basil (dried or fresh finely chopped leaves)
pinch of lemon juice

Toss ingredients together.
Serve chilled (or room temperature if prepared).
Splendid delight.

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