Title: Eggless Egg Salad
Categories: Vegan Tofu
Yield: 3 Servings

1	pk	Firm silken tofu (10 1/2oz) drained
1	ts	Apple cider vinegar
2	ts	Prepared yellow mustard
1	ts	Honey
1/2	ts	Tumeric
2	tb	Diced celery
2	tb	Diced onion
1	ts	Chopped parsley
	ds	Paprika
1/2	ts	White pepper

Crumble or cube tofu into a small mixing bowl. In a separate bowl, combine vinegar, mustard, honey, and tumeric. Mix thoroughly and pour over tofu. Stir in celery, onion, parsley, paprika and pepper. Refrigerate about 30 minutes to allow flavors to meld.

Nutritional info per serving: 156 cal; 16g pro, 7g carb, 9g fat (47%)

Source: Morinaga Nutritional Foods and Marie Oser Miami Herald, 8/31/95 format: Lisa Crawford, 8/5/96 By Ignacio Perez V. on Auguday,, st 07, 1997

previous

next