| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Grains |
Chinese |
Eggs, Luncheon, Main dishes, Salads, Vegetables |
1 |
Servings |
INGREDIENTS
| 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 |
| 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 |
INSTRUCTIONS
TOFU MAYONNAISE
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 <redcage@inlink.com> on Apr 5, 1997
A Message from our Provider:
“Unlock the mysteries of God. Jesus is the key”