Vegan 'egg' salad

Yield: 1 Servings

Measure Ingredient
10½ ounce Mori-Nu (1% fat; extra firm) silken tofu (1 box)
2 tablespoons Vegan lowfat mayonaise (up to 3)
2 tablespoons Minced celery
1 tablespoon Minced green onion or chives (up to 2)
2 teaspoons Nutritional yeast
2 teaspoons Prepared mustard
1 teaspoon Parsely (fresh chopped; or dried)
½ teaspoon Turmeric
¼ teaspoon Seasoned salt; or salt-free seasoning (up to 1/2)
¼ teaspoon Ground coriander
¼ teaspoon Curry powder (optional)
¼ teaspoon Ground cumin (optional)
1 pinch Garlic powder
Fresh cracked black pepper; to taste

Drain the tofu, and crumble it into a medium-sized bowl. Add the remaining ingredients, and mix well with a fork (mashing it, if necessary, to create the desired consistency). Adjust seasonings to taste. Chill overnight before serving, to allow flavours to blend.

Optional additions: 1 t prepared white horseradish and vegan Worcestershire sauce (for 'deviled eggs')

¼ cup chopped pimiento

Substitutions: in place of the mayo; 1 t apple cider vinegar mixed with 1 t sweetener of your choice (recipe can then be thinned with a little nonfat vegan milk, if necessary)

Recipe adapted from: "The New American Vegetarian Cookbook" "The Uncheese Cookbook" MoriNu's recipe, printed on their boxes Posted to fatfree digest V97 #192 by Jacqueline <still@...> on Aug 27, 1997

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