Chopped Tofu And Parsley
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Niger | 6 | Servings | ||
INGREDIENTS
| 1 | Soft tofu, 14 oz | |
| 2 | T | Olive oil |
| 2 | T | Pureed garlic |
| 1 | c | Roughly chopped fresh |
| parsley | ||
| 3 | T | Mayonnaise |
| 2 | T | Fresh lemon juice |
| Salt and freshly ground | ||
| black pepper to taste |
INSTRUCTIONS
Drain tofu of water, wrap in a thin kitchen towel or 4 layers of cheesecloth, and squeeze to remove any excess moisture. Roughly chop and reserve. Heat oil in a small skillet over low heat. Cook garlic 2 to 3 minutes, then cool. In a bowl, combine tofu, sauteed garlic, parsley, mayonnaise, lemon juice, salt and pepper. Mash with a fork until fine. Chill and serve as garnish on Spicy Cold Soba Noodles. Yield: 2 cups TAMALES WORLD TOUR SHOW #WT1A03 Recipe by: Susan Feniger and Mary Sue Milliken Posted to MC-Recipe Digest V1 #807 by Holly Butman <butma001@acpub.duke.edu> on Sep 25, 1997
A Message from our Provider:
“No Brainer: Turn or Burn, Fly or Fry, Live or Die”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 75
Calories From Fat: 62
Total Fat: 7g
Cholesterol: 1.9mg
Sodium: 101.6mg
Potassium: 22.7mg
Carbohydrates: 3.4g
Fiber: <1g
Sugar: <1g
Protein: <1g