No-egg Egg Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Salads | 4 | Sandwiches | ||
INGREDIENTS
| 1 | Firm tofu, drained and | |
| crumbled 10 1/2 oz | ||
| 1/4 | c | Finely chopped carrot |
| 2 | T | Finely chopped green or red |
| bell pepper | ||
| 1/4 | c | Finely chopped celery, opt |
| 2 | T | Finely chopped green onion |
| 1 | t | Turmeric |
| 1/2 | t | Salt |
| 1/2 | t | Black pepper |
| 1 | t | Hot sauce |
| 2 | t | Vinegar |
| 1 | t | Mustard |
| 1 | T | Soy mayonnaise, opt |
INSTRUCTIONS
In a large bowl, mix ingredients together, and you're done. Makes 4 sandwiches or serves 6-8 as a dip. Nutritional analysis per serving: 140.9 calories; 8.5 grams total fat; (1.3 grams saturated fat); 10.4 grams protein; 4.9 grams carbohydrates; 2.0 milligrams cholesterol; 334.3 milligrams sodium. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 23
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 362.5mg
Potassium: 136.5mg
Carbohydrates: 4.4g
Fiber: 1.5g
Sugar: 2.2g
Protein: <1g