Tofu Spread (Mock Egg Salad)

• 1 stalk celery

• 2 green onions

• 1 small carrot (about ¼ c. grated)

• 1 tbsp. fresh dill &/or parsley, optional

• ½ ld. (250g) tofu 3 tbsp. fat-free or light mayonnaise (or no fat yogurt)

• Salt & pepper, to taste

• 2 tsp. Dijon mustard

Mince vegetables very fine. Mash tofu. Combine all ingredients and mix until blended. (Can be done in the processor.) Chill. Serve with crackers or assorted breads, or use as a sandwich filling. 

Yield: about 1¼ cups.  Mixture will keep in refrigerator for 2 or 3 days. Do not freeze.

Before using firm tofu in a recipe, you must press it.  Place sliced tofu between layers   of toweling on a plate.  Top with another plate.  Weigh it down with cans and let drain for 20 minutes

Gilletz, Norene. MealLeaniYumm!: all that’s missing is the fat!. Toronto, Canada: Gourmania., 1998

© 2002 Caryn J. Roll. This information is published and may not be reprinted.