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'Egg' Salad
From: Rebecca
Grohall
Here is a recipe from Marilyn Diamond's "The American Vegetarian
Cookbook":
- 8 oz. firm tofu
- 2 TBSP minced celery
- 1 TBSP minced green onion
- 1/2 tsp tumeric
- 1/4 tsp (each) curry powder, ground cumin, ground coriander
- 2 tsp nutritional yeast
- 1/2 tsp salt, seasoned salt (msg free) or kelp powder (not
my favorite)
- 2 -3 TBSP vegan mayo
- freshly ground pepper to taste
Crumble the tofu into a medium bowl, add the celery and green onion.
Next add, tumeric, curry, cumin, coriander, yeast and salt (or kelp),
and mayo.
Mix well with a fork, mashing any large chunks of tofu.
Add pepper to taste.
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