I served this up at the party, thanks to my friend, Vicki! You see, she has been making my Lemon-Herb Tofu from Vive, and loving it because it is quite tangy from the lemon juice. But... one of her kidlets doesn't like tofu in cubes, or chunks. So, one day she said "you know, last night we had your lemon tofu but I mashed it up a little and served it over quinoa... it was delicious and the kids loved it".
So, that gave me an idea, because normally for parties I do a batch of Marinated Tofu Sandwich Filling from TEV, and instead of actually finishing the sandwiches, I just pop the finished mixture into a bowl and put some pitas and tortilla chips around it for people to pick up on their own. I thought... "okay, I'm going to do something similar with the lemon tofu". Mostly because the clean-up is easier (no skillet to clean, just a baking dish to toss into the dishwasher - yay!).
So, I made the Lemon-Herb Tofu the night before (here it is after baking in all its lemony-herb and oil goodness) and the next morning I mashed it (you can also whiz it in a food processor to almost instantly mince it!), mixed in some finely chopped celery and red pepper, a few good dollops of Nayonnaise (you could use Vegenaise), and then into a bowl it went, surrounded by some sliced breads and pitas. It was delish, and so incredibly easy!!
I love that her idea prompted me to do something different with my own recipe - thanks Vicki! :)