Eggless Egg Salad
INGREDIENTS:
3/4 lb Firm tofu
3 Scallions, minced
1 md Carrot, grated
1 md Celery stalk, finely minced
1/2 sm Bell pepper, finely minced
1/4 c Toasted sunflower seeds
1 Batch tofu mayonnaise,
-recipe below
1/2 ts Salt, or to taste
Fresh black pepper, to taste
3/4 lb Firm tofu
3 Scallions, minced
1 md Carrot, grated
1 md Celery stalk, finely minced
1/2 sm Bell pepper, finely minced
1/4 c Toasted sunflower seeds
1 Batch tofu mayonnaise,
-recipe below
1/2 ts Salt, or to taste
Fresh black pepper, to taste
----TOFU MAYONNAISE----
1 pk (10 oz) silken tofu 2 ts Chinese sesame oil 2 ts Cider vinegar 1/2 ts Dry mustard, or to taste 1/2 ts Salt 1 ts Soy sauce
FOR TOFU MAYONNAISE--
Whip everything together in a blender. Transfer to a small bowl. Taste to adjust seasonings. Cover and refrigerate until cold.
FOR SALAD--
Cut the tofu into a small dice and place into a medium sized bowl, Add remaining ingredients, and mix gently. Season to taste. Cover tightly and chill until cold.
1 pk (10 oz) silken tofu 2 ts Chinese sesame oil 2 ts Cider vinegar 1/2 ts Dry mustard, or to taste 1/2 ts Salt 1 ts Soy sauce
FOR TOFU MAYONNAISE--
Whip everything together in a blender. Transfer to a small bowl. Taste to adjust seasonings. Cover and refrigerate until cold.
FOR SALAD--
Cut the tofu into a small dice and place into a medium sized bowl, Add remaining ingredients, and mix gently. Season to taste. Cover tightly and chill until cold.