Tofu Eggless 'Egg Salad' Recipe - Cooking Index
Tofu Eggless 'Egg Salad' Recipe - Cooking Index
Another useful way to prepare tofu is to mash it. This way, it can be used as a substitute for ricotta cheese, for making tofu burgers, or tofu "scramble eggs." A favorite is this eggless "egg salad."
Courses: Main Course, Vegetarian| 1 lb | 454g / 16oz | Medium-firm tofu - drained |
| 1 lb | 454g / 16oz | Celery stalk - finely diced (large) |
| 1 | Scallion - finely chopped | |
| 1/3 cup | 78ml | Soy mayonnaise |
| 1 teaspoon | 5ml | Dijon-style mustard - (to 2) - to taste |
| 1 teaspoon | 5ml | Good-quality curry powder |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Warmed pita breads or whole-grain bread | ||
| Dill pickle spears | ||
| Tomato wedges |
Drain the tofu and break it into several pieces. Place it in a mixing bowl and mash well with a fork until it has the texture of cottage cheese. Add the diced celery and scallion.
In a small bowl, combine the mayonnaise, mustard, and curry powder and mix well. Pour this mixture over the tofu mixture and stir well. Season to taste with salt and pepper. Serve in warmed pita breads or spread on whole-grain bread with dill pickle spears and tomato wedges alongside.
This recipe yields 4 servings.
Source:
In A Vegetarian Kitchen at http://www.vegkitchen.com
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