This Can't be Tofu! Tofu Salad Sandwich Filling

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* Exported from MasterCook *

 

Tofu Salad Sandwich Filling

 

Recipe By : This Can't be Tofu! by Deborah Madison, page 42

Serving Size : 1 Preparation Time :0:00

Categories : Sandwiches Soyfoods

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 carton firm tofu

1 hard-boiled eggs -- mashed (1 to 2)

(optional)

1/4 cup finely diced celery

1/4 cup finely diced white onion or scallion

1/4 cup finely chopped parsley

3 tablespoons chopped marjoram or dill or tarragon

2 lovage leaves -- minced

1/3 cup mayonnaise

2 teaspoons mustard

2 tablespoons capers -- rinsed

1 teaspoon paprika

1/4 teaspoon turmeric

1 dash lemon juice or white wine vinegar

Salt and freshly ground black pepper

 

Tofu " egg " salad has been around at least since the seventies. The texture

is fine; what it needs is plenty of seasonings. Fresh herbs especially

marjoram and lovage, should you have some in your garden, are

ideal. Unless you are avoiding eggs, there is no reason why you can't add

one or more to the salad.

 

Sandwich the salad between the bread of your choice - white, wheat, or an

interesting herb or olive bread - with several peppery watercress or

arugula leaves.

 

1. Drain the tofu, place it in a clean kitchen towel, grab the corners,

and twist firmly to force out the water so that it won't dilute the

dressing. Put the tofu in a bowl with the eggs, if using.

 

2. Add the remaining ingredients and work together with a fork. Taste and

adjust the seasonings, if necessary, so that they're bright and lively.

 

(Recipe does not indicate quantity or serving size.)

 

 

 

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