Tofu egg salad
Richard Fletcher
}
Ethnic:
American
Main Ingredient:
Tofu
Categories:
Sandwich
Meal Type:
Lunch
Food Type:
Non vegetarian
Level:Easy
Servings:
4
Prep Time:10 minutes
|
|
I first had this dish when I visited Denver in the seventies. There was a very good health food restaurant. This was the first time I ever had tofu. This recipe is so easy to make. Just place ingredients in blender. Make sure you buy organic tofu. |
Ingredients
- 1 block tofu
- 1/3 cup mayonnaise or veggie version
- 1/3 cup sweet relish
- 1 stalk celery diced
- 1 clove diced garlic
- 1 medium diced scallions
- 1 teaspoon curry powder
- 1/4 tablespoon capers(optional)
Recipe
Put all ingredients into blender. Blend for 5 seconds.
The other way is to mash tofu in bowl and then add the other ingredients.
Spoon mixture on bread. Add sprouts for garnish.
| Nutrition Facts | |
|---|---|
| Serving Size 1 Tofu egg salad Servings Per Batch 4 | |
| Amount Per Serving | |
| Calories191 | Calories from Fat 1 |
| % Daily Value * | |
| Total Fat 17g | 26% |
| Saturated Fat 2g | 12% |
| Monounsaturated Fat 5g | |
| Polyunsaturated Fat 9g | |
| Trans Fat 0g | |
| Cholesterol 0g | 0% |
| Sodium 294mg | 12% |
| Potassium 101mg | 3% |
| Total Carbohydrate 9g | 3% |
| Dietary Fiber 1g | 4% |
| Sugars 6g | |
| Protein 3g | 5% |
| Vitamin A | 7% |
| Vitamin C | 3% |
| Calcium | 5% |
| Iron | 1% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |