Yield: 6 servings
|2 teaspoons||Brown rice vinegar|
|2 teaspoons||Brown rice syrup|
|2 teaspoons||Toasted sesame oil|
|\N \N||Salt and freshly ground black pepper; to taste|
|¼ cup||Egg-free mayonnaise|
|1 pounds||Low-fat tofu; frozen, thawed and|
|\N \N||; crumbled|
|¼ cup||Diced celery|
|¼ cup||Thinly sliced green onions|
|¼ cup||Soaked and drained hijiki|
|¼ cup||Sesame seeds|
6 SERVINGS VEGAN
Enjoy this blend of tofu and hijiki as an alternative to egg salad. It's great served in a pita pocket with a handful of sprouts or on a bed of mixed greens. Calcium per serving: 315 mg.
In small bowl, combine vinegar, rice syrup, sesame oil, turmeric, salt, pepper and mayonnaise and mix well.
In medium bowl, crumble tofu. Add mayonnaise mixture and blend well. Stir in celery, green onions, hijiki and sesame seeds. Cover and refrigerate for several hours or overnight for flavors to blend.
PER SERVING: 173 CAL.; 9G PROT.; 8G TOTAL FAT (1G SAT. FAT); 15G CARB.; 0 CHOL.; 105MG SOD.; 2G FIBER.
Recipe by: Vegetarian Times Magazine, March 1998, page 50 Converted by MM_Buster v2.0l.