Veg Cooking--CORRECTION--Tofu Salad Spread

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Okay, here's the version with the directions included this time!

 

 

* Exported from MasterCook *

 

Tofu Salad Spread

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Vegetarian Cooking for Everyon

 

Amount Measure Ingredient -- Preparation Method

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1 pound Chinese-style firm tofu

1/3 cup finely diced celery

1/3 cup finely diced green bell pepper

1/3 cup finely diced carrot

2 tablespoons minced onion or scallion

1 large clove garlic -- put through a press

2 tablespoons chopped parsley

2 tablespoons chopped marjoram or 1 1/2 tsp. dried

2 teaspoons chopped thyme or 1/2 tsp. dried

1/8 teaspoon turmeric

2 pinches cayenne

1/2 cup mayonnaise

1 tablespoon capers -- rinsed (or chopped pickles)

2 teaspoons Dijon mustard -- (to 3 tsp)

salt & freshly milled pepper

wine or apple cider vinegar

 

Break the tofu into large chunks and twist it in a towel to get rid of the

liquid. When it's as dry as possible, put it in a bowl with the rest of the

ingredients and mash them together with a fork. At first it will taste bland,

but the flavors will get stronger as the salad sits. Refrigerate for one hour

before using if time allows.

 

 

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Per Serving (excluding unknown items): 201 Calories; 24g Fat (97.9% calories

from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol;

208mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fat; 0

Other Carbohydrates.

 

NOTES : Tofu Salad Spread is surprisingly good on its own, but it's most

appreciated as a replacement for egg salad. Use it in sandwiches just as you

would egg salad or as a spread for crackers.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0