Vegan - Veggie Tuna Salad

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* Exported from MasterCook *

 

Veggie Tuna Salad

 

Recipe By :PETA Online

Serving Size : 6 Preparation Time :0:00

Categories : Analog Salad

Vegan

 

Amount Measure Ingredient -- Preparation Method

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1 pound firm tofu -- frozen and thawed

1 celery stalk -- diced

1 tablespoon minced red onion

2 tablespoons grated carrot

1/2 cup eggless mayonnaise

2 tablespoons tamari

1 tablespoon lemon juice

1/2 teaspoon kelp powder

 

Squeeze the excess moisture out of the thawed tofu and crumble it into small

pieces. Combine with the celery, onion and carrot.

 

Stir together the mayonnaise, tamari, lemon juice and kelp powder in a small

bowl. Add the mayonnaise mixture to the tofu and vegetables and mix well.

 

Since we discovered this amazing recipe for veggie tuna salad, the whole office

has been raving about it! Try this " fab fake " on a toasted bagel with lettuce

and tomato for a great lunchtime treat.

 

Source:

" http://www.peta-online.org/liv/r/veggietunasalad.html "

S(Formatted by):

" Nancy Braswell, Mar-08-2001 "

 

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Per Serving (excluding unknown items): 62 Calories; 3g Fat (45.0% calories from

fat); 6g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 13mg

Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2

Fat.

 

NOTES : Freezing tofu gives it a chewy texture--great when using it as a meat

substitute! Here's how: First, drain the tofu and press out the excess water,

then seal it in a plastic freezer bag. Freeze for at least 24 hours. Frozen tofu

can be thawed quickly by pouring hot water over it. (Be sure to press out excess

water before using the tofu in your recipe.)

 

Kelp powder, made from dried kelp (a sea vegetable), gives food a slightly

" fishy " flavor. Look for it in health food stores.

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