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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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More than just a substitute for egg salad! The only egg is in the mayonnaise; use soy mayonnaise for a vegan variation. Serve on wheat toast with crisp lettuce and fresh tomato slices. Ingredients:
2 tablespoons mayonnaise |
1 tablespoon sweet pickle relish |
1 teaspoon distilled white vinegar |
1 teaspoon prepared mustard |
1 teaspoon white sugar |
1/2 teaspoon ground turmeric |
1/4 teaspoon dried dill weed |
1 tablespoon dried parsley |
1 pound firm tofu, sliced and well drained |
1 tablespoon minced onion |
2 tablespoons minced celery |
salt to taste |
ground black pepper to taste |
Directions:
1. In a small bowl, combine mayonnaise, sweet pickle relish, vinegar, mustard, sugar, turmeric, dill, and parsley. Mix well, and reserve.
2. Place drained tofu in large bowl, and crumble with a fork. Stir in onion and celery. Mix in reserved mixture. Season to taste with salt and pepper. Chill for several hours to allow flavors to blend.
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