Eggless \"egg\" salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Tofu; lowfat; sliced, drain well w/towels |
| 1 | tablespoon | Onion; finely chopped |
| 2 | tablespoons | Celery; finely chopped |
| 1 | tablespoon | Nonfat Mayonnaise; +1 tsp |
| 1 | tablespoon | Sweet Pickle Relish |
| 1 | teaspoon | Vinegar |
| 1 | teaspoon | Mustard Powder |
| 1½ | teaspoon | Sugar |
| ½ | teaspoon | Turmeric |
| ⅛ | teaspoon | Dried Dill Weed |
| 2 | teaspoons | Dried Parsley |
| Salt; to taste | ||
| Pepper; to taste | ||
Directions
Place drained tofu in a lg. bowl and crumble with a fork. Stir in onion and celery.
In a sm. bowl, combine remaining ingredients, mixing well. Add to tofu mixture. Mix well.
Chill several hours to blend flavors.
>From: Reggie Dwork
NOTES : Can use as a salad on lettuce leaf, in a sandwich with lettuce and tomatoes or any other way that you can think of to eat "egg" salad. Cal 64.7 Fat 1½ g Carbs 5.7 g Protein 7 g Sodium 170 mg Dietary Fiber ⅕ g CFF 21.3%
Recipe by: Lean And Luscious And Meatless Posted to EAT-LF Digest by "Ellen C." <ellen@...> on Feb 3, 1999, converted by MM_Buster v2.0l.