Vegan 'egg' salad
1 Servings
Ingredients
| Quantity | 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 | ||
Directions
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