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Title: Eggless Egg Salad Categories: Eggs, Luncheon, Main dishes, Salads, Vegetables Yield: 1 Servings 3/4 lb Firm tofu 3 Scallions, minced 1 md Carrot, grated 1 md Celery stalk, finely minced 1/2 sm Bell pepper, finely minced 1/4 c Toasted sunflower seeds 1 Batch tofu mayonnaise, -recipe below 1/2 ts Salt, or to taste Fresh black pepper, to taste ------------------------------TOFU MAYONNAISE------------------------------ 1 pk (10 oz) silken tofu 2 ts Chinese sesame oil 2 ts Cider vinegar 1/2 ts Dry mustard, or to taste 1/2 ts Salt 1 ts Soy sauce FOR TOFU MAYONNAISE-- Whip everything together in a blender. Transfer to a small bowl. Taste to adjust seasonings. Cover and refrigerate until cold. FOR SALAD-- Cut the tofu into a small dice and place into a medium sized bowl, Add remaining ingredients, and mix gently. Season to taste. Cover tightly and chill until cold. Recipe by: Mollie Katzen/The Enchanted Broccoli Forest Posted to MC-Recipe Digest V1 #553 by Lynn and Chris Cage |