Vegan ‘tuna’ Salad (low Fat)

CATEGORY	CUISINE	TAG	YIELD
	Vegan		1	Servings

INGREDIENTS

10 1/2	oz	Mori-Nu, 1% fat extra firm
		silken tofu 1 box
2	T	Finely grated carrot
1	T	Minced sweet pickle
1	T	Minced red onion or
		scallions
3	T	Vegan lowfat mayonaise
1	T	Nutritional yeast, up to 2
1	T	Fresh lemon juice
1	T	Low-sodium tamari
1	T	Fresh chopped parsley, up to
2	t	Dried dill
1	t	Prepared yellow mustard
1	t	Dijon mustard
1/4	t	Onion powder
1/8	t	Garlic powder
1/8	t	Paprika
1	pn	Turmeric, thyme and marjoram
		Fresh cracked black pepper
		to taste
		Salt, or salt-free
		seasoning to taste
		Few drops of cayenne sauce
		for heat
		Few drops of roasted sesame
		oil or tahini to taste
		Little kelp or dulse, to add
		a 'sea' flavour

INSTRUCTIONS

2
Cut the block of tofu into 1/2- to 1-inch thick slabs. Freeze the
slabs for a minimum of one day (a maximum of three months) and then
thaw. Place the thawed slices on a very clean, dry kitchen/tea towel
and wrap the towel around the slices. Place a heavy baking dish on  top
of the towel-wrapped tofu, and allow it to sit for 30 minutes.  Unwrap
and crumble the tofu, using a fork to mash it if necessary,  until the
desired texture is reached. Add the remaining ingredients  and mix
well, adjusting seasonings to taste. If desired, thin with a  little
broth dissolved in boiling water (thinned out it makes a  really nice
dip). Chill overnight before serving, to allow flavours  to blend.
Posted to fatfree digest V97 #180 by Jacqueline  <still@bconnex.net> on
Aug 15, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1320 Calories From Fat: 58 Total Fat: 6.7g Cholesterol: 0mg Sodium: 864.3mg Potassium: 782.6mg Carbohydrates: 255.6g Fiber: 10.9g Sugar: 8.5g Protein: 55.2g