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eggless-egg-salad-2 recipe

Date: Wed, 27 Aug 1997 11:20:12 -0400 (EDT)
 From: Jacqueline (still@bconnex.net)
 Subject: Vegan 'Egg' Salad
 Message-Id: (199708271520.LAA16254@bconnex.net)
 Content-Type: text/plain; charset="us-ascii"
 *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
 kwvegan vegan