| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Salads, Vegetables, Tofu, Vegetarian | 4 | servings |
INGREDIENTS
| 1 | lb | Tofu; lowfat; sliced, drain well w/towels |
| 1 | tb | Onion; finely chopped |
| 2 | tb | Celery; finely chopped |
| 1 | tb | Nonfat Mayonnaise; +1 tsp |
| 1 | tb | Sweet Pickle Relish |
| 1 | ts | Vinegar |
| 1 | ts | Mustard Powder |
| 1 1/2 | ts | Sugar |
| 1/2 | ts | Turmeric |
| 1/8 | ts | Dried Dill Weed |
| 2 | ts | Dried Parsley |
| Salt; to taste | ||
| Pepper; to taste |
INSTRUCTIONS
Place drained tofu in a lg. bowl and crumble with a fork. Stir in onion and celery. In a sm. bowl, combine remaining ingredients, mixing well. Add to tofu mixture. Mix well. Chill several hours to blend flavors. >From: Reggie Dwork NOTES : Can use as a salad on lettuce leaf, in a sandwich with lettuce and tomatoes or any other way that you can think of to eat "egg" salad. Cal 64.7 Fat 1.5 g Carbs 5.7 g Protein 7 g Sodium 170 mg Dietary Fiber 0.2 g CFF 21.3% Recipe by: Lean And Luscious And Meatless Posted to EAT-LF Digest by "Ellen C." <ellen@brakes.elekta.com> on Feb 3, 1999, converted by MM_Buster v2.0l.
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