Recipes

Tofu Egg Salad

Written on January 01, 2005

1 pound firm tofu, drained, pressed and crumbled
1/3 c. mayonnaise (made from pure-pressed oil)
1 TBSP. Dijon mustard
½ c. minced celery stalks
2 tsp. fresh lemon or lime juice
1 tsp. dried dill
2 TBSP. minced scallions
2 TBSP. minced fresh parsley ( I may add dill in lieu of parsley).
freshly ground black pepper to taste
dash of cayenne pepper

In a small bowl using a fork, mix all ingredients until well-blended. Taste and adjust seasoning as needed. Refrigerate at least 1 hour before serving.

Modified from the book, The Schwarzbein Principle by Diana Schwarzbein, M.D. and Nancy Deville.

This makes 2 servings. Each serving provides a whopping 22 grams of protein and 16 g. of carbohydrate.