| 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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