Tofu Salad/Sandwich Spread

[Guest guest]

Debby G. had asked me for this when we were talking about freezing tofu, and I

finally got around to formatting it into Mastercook. Figured I might as well

send it to the whole list.

 

This is based on a recipe that appeared several years ago in a column called

" Vegetarian View " that our local newspaper used to run every other week. I've

played around with it a bit, so I'm sending the recipe the way I make it. This

is one of my favorite sandwich fillings.

 

Miriam

 

 

* Exported from MasterCook *

 

Tofu Salad/Sandwich Spread

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 pound extra firm tofu -- crumbled

1 stalk celery -- chopped

2 scallions -- thinly sliced

1/2 cup almonds -- sliced or chopped

1 tablespoon vegetarian " chicken " broth powder -- more or less to

taste

1 cup fat-free sour cream -- more or less to taste

 

If a chewier texture is desired, freeze tofu and then thaw. Squeeze out as much

water as possible, and crumble with a fork.

 

Slice or chop celery and scallions and add to tofu. Add vegetarian " chicken "

broth powder and sour cream and mix well. Use as a sandwich spread or put a

scoop on top of a salad.

 

Source:

" Based on a recipe in a column by Corydon Ireland "

 

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Per serving: 588 Calories (kcal); 37g Total Fat; (52% calories from fat); 32g

Protein; 44g Carbohydrate; 26mg Cholesterol; 219mg Sodium

Food Exchanges: 1 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 1/2 Fat;

3 1/2 Other Carbohydrates

 

NOTES : You can use reduced fat tofu if desired. To make this a vegan dish,

substitute soy yogurt or a vegan mayonnaise for the sour cream.

Nutr. Assoc. : 0 0 0 0 0 0