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Full Online Book HomeLearning KitchenVegetarian - Curried Tofu "eggless" Salad
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Vegetarian - Curried Tofu "eggless" Salad Post by :eagleye Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1918

Click below to download : Vegetarian - Curried Tofu "eggless" Salad (Format : PDF)

Vegetarian - Curried Tofu "eggless" Salad

1/2 pound extra-firm tofu
3 tablespoons mayonnaise
3/4 teaspoon curry powder
1 celery rib, very finely diced
1 small carrot, grated
1 1/2 tablespoons raisins
1 scallion, very thinly sliced
1/4 teaspoon salt
Generous seasoning of freshly ground black pepper



To get rid of the excess moisture in tofu, gather it into a linen or cotton kitchen towel and twist tofu over the sink. Drop tofu into a medium-size bowl. Mash it with a fork until its texture is fine, resembling coarse bread crumbs.

Stir in all remaining ingredients. Cover and chill at least 1 hour so the flavors can develop.

Use as a sandwich spread. Particularly good on toasted bread.
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8 oz extra firm tofu 2 T lite mayonnaise (good mayonnaise) 1 1/2 tsp yellow mustard 1/4 tsp soy sauce 1/8 tsp salt 1/8 tsp garlic powder 1/8 tsp tumeric (needed for color too) 1/8 tsp celery seeds (vital for flavor...excellent) 1 1/2 T finely chopped sweet gerkins Cut tofu into chunks and put in bowl and break up with fork . Add remaining ingredients and mix until consistency and color of egg salad. Chill and serve on Whole Wheat Pita Bread with lettuce. Cal. 58 Protein. 4 Fat 3 Carb 2 Sodium 219
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2 1/2 squares of extra-firm tofu, about 2 1/2 lbs. 2 cups celery, cut into matchsticks 1 cup carrots, cut into matchsticks 2 1/2 tbsp. sesame oil 1 1/2 tsp. salt sesame seeds (optional) Lightly rinse the tofu and drain; wrap tofu in paper towels or cotton tea towel and place a heavy weight, such as a skillet for 30 minutes to press out the excess liquid. Unwrap tofu and slice tofu into matchsticks. Heat 2 quarts of water until boiling and blanch the tofu for 15 seconds. Blanch the celery and carrot sticks for 5 seconds and refresh immediately
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