Eggless Salad stuffed veggies - serving these Saturday

[Guest guest]

We are having company, and I will be using these as one of the brunch

dishes. Thought I'd share; sorry in advance if it has been done before:

 

TOFU EGG SALAD IN VEGGIE BOWLS:

 

soak 1 cube diced firm tofu (approx 1/2 pkg) in balsamic OR red wine

vinegar while you gather/prepare other ingredients (the cubes should

be tiny, slightly smaller than the size of diced carrots)

 

In another bowl, combine 3/4 cup Vegenaise, 1/4 cup sweet pickle

relish, 1 tbsp mustard (any type you like), 1/4 cup chopped celery

 

add the tofu to the bowl w/the other ingredients & combine well. At

this point, you can also crumble the tofu further with the back of

your fork.

 

Add the eggless salad to hollowed out peppers, tomatoes and celery

stalks. I typically top them with chopped cucumber. =)

 

(I also save the insides of the tomatoes & peppers to add to my

vegetable soup stock; I puree the insides & freeze them until I need

them.) =)