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Title: Vegan 'egg' Salad Categories: None Yield: 1 Servings 10 1/2 oz Mori-Nu (1% fat; extra firm) -silken tofu (1 box) 2 tb Vegan lowfat mayonaise (up -to 3) 2 tb Minced celery 1 tb Minced green onion or chives -(up to 2) 2 ts Nutritional yeast 2 ts Prepared mustard 1 ts Parsely (fresh chopped; or -dried) 1/2 ts Turmeric 1/4 ts Seasoned salt; or salt-free -seasoning (up to 1/2) 1/4 ts Ground coriander 1/4 ts Curry powder (optional) 1/4 ts Ground cumin (optional) 1 pn 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') 1/4 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 |