Sounds confusing, but tasted great! I pressed a pack of tofu, broke it up into pieces in a fry pan and sautéed with a little olive oil and garlic. While this was cooking, I diced approximately 1/4 cup of the following: carrot, celery, red onion, green onion, dill pickles. I also added a handful of sunflower seeds, a tablespoon of Bragg's Liquid Aminos and lemon juice, and sprinkles of the following seasonings: parsley, cumin, dill, pepper. After the tofu had cooled, I added it and about a cup of Vegenaise to the seasonings and mixed well. I purchased some Polenta bread from the Eugene City Bakery that is excellent for sandwiches, added lettuce and tomato and had a fantastic lunch!
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