VCE-Tofu Salad Spread

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* Exported from MasterCook *

 

Tofu Salad Spread

 

Recipe By :Deborah Madison, Vegetarian Cooking for Everyone

Serving Size : 4 Preparation Time :0:00

Categories : Sandwiches

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound Chinese-style firm tofu

1/3 cup finely diced celery

1/3 cup finely diced green bell pepper

1/3 cup finely diced carrot

2 tablespoons minced onion or scallion

1 large clove garlic -- put through a press

2 tablespoons chopped parsley

2 tablespoons chopped marjoram or 1 1/2 teaspoons dried

2 teaspoons chopped thyme or 1/2 teaspoon dried

1/8 teaspoon turmeric

2 pinches cayenne

1/2 cup mayonnaise

1 tablespoon capers -- rin1

OR chopped sour pickles

2 teaspoons Dijon mustard -- up to 3 tsp

Salt and freshly milled pepper

Wine or apple cider vinegar

 

MAKES ENOUGH FOR 3 TO 4 SANDWICHES

 

Break the tofu into large chunks and twist it in a towel to get rid of the

liquid. When it's as dry as possible put it in a bowl with the rest of the

ingredients and mash them together with a fork. At first it will taste bland,

but the flavors will get stronger as the salad sits. Refrigerate for 1 hour

before using if time allows.

 

S(Formatted by):

" kets on 6/23/02 "

 

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Per Serving (excluding unknown items): 305 Calories; 29g Fat (78.4% calories

from fat); 10g Protein; 8g Carbohydrate; 2g Dietary Fiber; 10mg Cholesterol;

231mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 2

1/2 Fat; 0 Other Carbohydrates.

 

NOTES : Tofu salad spread is surprisingly good on its own, but it's most

appreciated as a replacement for egg salad. Use it in sandwiches just as you

would egg salad, or as a spread for crackers.

Nutr. Assoc. : 3287 20017 20088 20022 20220 0 0 875 1492 0 0 0 0 0 0 0 0