Serendipity Ranch

Kitchen Korner

 

Tofu Egg Salad*

From the Kitchen of Jill Montrose

 

1# of Firm Tofu

1 T Dijon Mustard

1 stalk Celery

3 Green Onions, finely chopped

1/4 c Green Stuffed Olives, chopped

1/2 Turmeric

1/2 t Butter Buds

2 T Vegenaise

1 T Soy Sauce or Tarmari
Wrap Tofu in several layers of paper towels and place on plate in refrigerator over night.

Put Tofu in bowl and mash until well crumbled. Add remaining ingredients and stir well. Cover and put in refrigerator for several hours or over night for flavors to be distributed and turmeric to give yellow color. Enjoy!

Serves 4 - 6

 

BREADS BREAKFASTS DESSERTS
DRINKS ENTREES FRUITS
KITCHEN  KORNER HOME MISCELLANEOUS SALADS
SOUPS SPREADS & DRESSINGS VEGETABLES
An Asterisk * by a Recipe Means it is Vegan

Click on picture to E-mail your recipes.
Copyright 2003-2007