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Vegan 'Egg' Salad

*Vegan 'Egg' Salad*

10.5 oz Mori-Nu (1% fat, extra firm) silken tofu (1 box)
2 - 3 T vegan lowfat mayonaise
2 T minced celery
1 - 2 T minced green onion or chives
2 t nutritional yeast
2 t prepared mustard
1 t parsely (fresh chopped, or dried)
1/2 t turmeric
1/4 - 1/2 t seasoned salt, or salt-free seasoning
1/4 t ground coriander
1/4 t curry powder (optional)
1/4 t ground cumin (optional)
pinch of garlic powder
fresh cracked black pepper, to taste

        Drain the tofu, and crumble it into a medium-sized bowl.  Add the
remaining ingredients, and mix well with a fork (mashing it, if necessary,
to create the desired consistency).  Adjust seasonings to taste.  Chill
overnight before serving, to allow flavours to blend.

Optional additions:     1 t prepared white horseradish and vegan 
                          Worcestershire sauce (for 'deviled eggs')
                        1/4 cup chopped pimiento

Substitutions:          in place of the mayo; 1 t apple cider vinegar mixed
with 1 t sweetener of your choice (recipe can 
                          then be thinned with a little nonfat vegan milk, 
                          if necessary)

Recipe adapted from:
"The New American Vegetarian Cookbook"
"The Uncheese Cookbook"
MoriNu's recipe, printed on their boxes