Name: Sesame Tofu Salad
Ingredients: 2 ts Brown rice vinegar; 2 ts Brown rice syrup; 2 ts Toasted sesame oil; 1 ts Turmeric; Salt and freshly ground black pepper; to taste; 1/4 c Egg-free mayonnaise; 1 lb Low-fat tofu; frozen, thawed and; ; crumbled; 1/4 c Diced celery; 1/4 c Thinly sliced green onions; 1/4 c Soaked and drained hijiki; 1/4 c Sesame seeds

If you do not worship God in your family, you are living in positive sin; you may be quite sure you do not care for the souls of your family. If you neglect to spread a meal for your children to eat, would it not be said that you did not care for their bodies? And if you do not lead your children and servants to the green pastures of God’s Word, and to seek the living water, how plain is it that you do not care for their souls? Do it regularly, morning and evening. It is more needful than your daily food – more needful than your work.

Robert Murray McCheyne

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains	Vegan	Vegtime3	6	servings

INGREDIENTS

2	ts	Brown rice vinegar
2	ts	Brown rice syrup
2	ts	Toasted sesame oil
1	ts	Turmeric
		Salt and freshly ground black pepper; to taste
1/4	c	Egg-free mayonnaise
1	lb	Low-fat tofu; frozen, thawed and
		; crumbled
1/4	c	Diced celery
1/4	c	Thinly sliced green onions
1/4	c	Soaked and drained hijiki
1/4	c	Sesame seeds

INSTRUCTIONS

6 SERVINGS VEGAN
Enjoy this blend of tofu and hijiki as an alternative to egg salad. It's
great served in a pita pocket with a handful of sprouts or on a bed of
mixed greens. Calcium per serving: 315 mg.
In small bowl, combine vinegar, rice syrup, sesame oil, turmeric, salt,
pepper and mayonnaise and mix well.
In medium bowl, crumble tofu. Add mayonnaise mixture and blend well. Stir
in celery, green onions, hijiki and sesame seeds. Cover and refrigerate for
several hours or overnight for flavors to blend.
PER SERVING: 173 CAL.; 9G PROT.; 8G TOTAL FAT (1G SAT. FAT); 15G CARB.; 0
CHOL.; 105MG SOD.; 2G FIBER.
Recipe by: Vegetarian Times Magazine, March 1998, page 50
Converted by MM_Buster v2.0l.

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