Monday, February 22, 2010

Eggless Egg Salad

Eggless Egg Salad

1 ½ pounds extra-firm tofu
½ cup eggless mayonnaise (vegenaise)
2 red bell peppers, finely chopped
4 or 5 green onions, white and green parts, finely chopped
2 carrots, peeled and finely chopped
3 celery stalks, finely chopped
2 tablespoons finely chopped fresh parsley
4 teaspoons pickle relish
1 ½ teaspoons prepared Dijon mustard
¾ teaspoon turmeric
½ teaspoon salt (or to taste)
Black pepper, to taste
Sliced bread of your choice

In a large bowl, crumble the tofu with your hands. Add all ingredients and combine well. Serve on sliced bread or on crackers as an appetizer. Can also be served as a side salad at a picnic or barbeque.

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