Title: Eggless Egg Salad
Categories: Salads, Spreads & s, Tofu, Vegetarian
Yield: 6 servings

12 oz Lowfat silken extra-firm
-tofu; *
3 tb Nonfat plain yogurt; **
1 Stalk celery; finely chopped
1 Carrot; finely chopped
1/4 c Green bell pepper; finely
-chopped
1 md Scallion; minced
1 tb Dijon mustard
1 tb Low-sodium soy sauce
1/2 ts Garlic; minced
1/2 ts Turmeric
1/2 ts Ground black pepper
1 ds Cumin; optional
1 ds Salt; optional

* I used one package (10 1/2 oz) of Nori-Mu lowfat silken firm. ** I used
nonfat Nayonnaise and 1/2 - 1 tsp apple cider vinegar.

Mix everything together. Chill to let flavors meld.

This will keep refrigerated for 2 days.

Variations:

Add 1/4 cup chopped red bell pepper or chopped zucchini.

Add 1-2 chopped hard-cooked eggs.

Per serving: Cal 53, Fat 1.8 gm , Pro 5 gm

Recipe by: The Complete SoyCookbook, Paulette Mitchell

Posted to EAT-LF Digest by "Ellen C." on Feb 17,
1999, converted by MM_Buster v2.0l.