| 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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