Eggless egg salad

Yield: 3 Servings

Measure Ingredient
1 pack Firm silken tofu (10 1/2oz) drained
1 teaspoon Apple cider vinegar
2 teaspoons Prepared yellow mustard
1 teaspoon Honey
½ teaspoon Tumeric
2 tablespoons Diced celery
2 tablespoons Diced onion
1 teaspoon Chopped parsley
\N dash Paprika
½ teaspoon White pepper
\N 8 8\" flour tortillas


Crumble or cube tofu into a small mixing bowl. In a separate bowl, combine vinegar, mustard, honey, and tumeric. Mix throughly and pour over tofu. Stir in celery, onion, parsley, paprika and pepper.

Refrigerate about 30 minutes to allo : And finely diced (1/3c) ¼ ts Ground cumin

1 tb Minced fresh parsley

Combine the marinade ingredients in a large bowl. Stir in the tempeh, bell peppers and onion. Marinate at least 30 minutes or up to 2 hours. Preheat oven to 450 F. In a small bowl combine the salsa ingredients. Cover and chill until ready to use. Sprinkle a little water on each tortilla and rub it into each tortilla with your fingers. Stack the tortillas, then wrap in foil. Set aside. Spread the marinated tempeh and vegetables on a baking sheet in one layer.

Bake 15 minutes, or until the vegetables are tender anfd tempeh begins to brown. So not toss while cooking. Place the tortilla packet in the oven for about 7 minutes. This will heat the tortillas with a little steam to soften them. To serve, place a tortilla on each plate. Spoon some of the tempeh mixture along the center, cover with a little cucumber salsa, then fold and roll to enclose the filling.

Nutritional info per serving: 387 cal; 19g pro, 57g carb, 10g fat (23%)

Source: Main-Course Vegetarian Pleasures by Jeanne Lemlin Miami Herald, 8/31/95 format: Lisa Crawford, 8/5/96

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