| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegan |
|
1 |
Servings |
INGREDIENTS
| 10 1/2 |
oz |
Mori-Nu (1% fat; extra firm) silken tofu (1 box) |
| 2 |
tb |
Vegan lowfat mayonaise (up to 3) |
| 2 |
tb |
Minced celery |
| 1 |
tb |
Minced green onion or chives (up to 2) |
| 2 |
ts |
Nutritional yeast |
| 2 |
ts |
Prepared mustard |
| 1 |
ts |
Parsely (fresh chopped; or dried) |
| 1/2 |
ts |
Turmeric |
| 1/4 |
ts |
Seasoned salt; or salt-free seasoning (up to 1/2) |
| 1/4 |
ts |
Ground coriander |
| 1/4 |
ts |
Curry powder (optional) |
| 1/4 |
ts |
Ground cumin (optional) |
| 1 |
pn |
Garlic powder |
|
|
Fresh cracked black pepper; to taste |
INSTRUCTIONS
Drain the tofu, and crumble it into a medium-sized bowl. Add the remaining
ingredients, and mix well with a fork (mashing it, if necessary, to create
the desired consistency). Adjust seasonings to taste. Chill overnight
before serving, to allow flavours to blend.
Optional additions: 1 t prepared white horseradish and vegan Worcestershire
sauce (for 'deviled eggs')
1/4 cup chopped pimiento
Substitutions: in place of the mayo; 1 t apple cider vinegar mixed with 1 t
sweetener of your choice (recipe can then be thinned with a little nonfat
vegan milk, if necessary)
Recipe adapted from: "The New American Vegetarian Cookbook" "The Uncheese
Cookbook" MoriNu's recipe, printed on their boxes Posted to fatfree digest
V97 #192 by Jacqueline <still@bconnex.net> on Aug 27, 1997
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