| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Salads, Spreads & s, Tofu, Vegetarian | 6 | servings |
INGREDIENTS
| 12 | oz | Lowfat silken extra-firm tofu; * |
| 3 | tb | Nonfat plain yogurt; ** |
| 1 | Stalk celery; finely chopped | |
| 1 | Carrot; finely chopped | |
| 1/4 | c | Green bell pepper; finely chopped |
| 1 | md | Scallion; minced |
| 1 | tb | Dijon mustard |
| 1 | tb | Low-sodium soy sauce |
| 1/2 | ts | Garlic; minced |
| 1/2 | ts | Turmeric |
| 1/2 | ts | Ground black pepper |
| 1 | ds | Cumin; optional |
| 1 | ds | Salt; optional |
INSTRUCTIONS
* I used one package (10 1/2 oz) of Nori-Mu lowfat silken firm. ** I used nonfat Nayonnaise and 1/2 - 1 tsp apple cider vinegar. Mix everything together. Chill to let flavors meld. This will keep refrigerated for 2 days. Variations: Add 1/4 cup chopped red bell pepper or chopped zucchini. Add 1-2 chopped hard-cooked eggs. Per serving: Cal 53, Fat 1.8 gm , Pro 5 gm Recipe by: The Complete SoyCookbook, Paulette Mitchell Posted to EAT-LF Digest by "Ellen C." <ellen@brakes.elekta.com> on Feb 17, 1999, converted by MM_Buster v2.0l.
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