Eggless Egg Salad
Categories: Salads | Spreads & s | Tofu | VegetarianServes: 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."
1999, converted by MM_Buster v2.0l.
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