I thought I would give tofu one more shot before removing it from my list of edible foods. This time I tried a recipe for an eggless "egg" salad. I actually like this. It tasted very similar to egg salad. I could imagine eating this on some toasted bread. But then again I like eggs. They're an equally economic and storable protein source, so even though I could make it again I'm not sure if I will. However if I have a tea date with a vegetarian any time in the future I'll keep this recipe in mind. Seeing as how I've never had a tea date or currently know any vegetarians it may be a while. I took a picture but honestly it looked like someone vomitted in the plate. I guess I haven't quite figured out the art of food styling. At any rate, here is the recipe which I swiped from www.allrecipes.com By the way, I mixed everything by hand with a fork. I'm kind of a rebel like that. Okay, I'm just lazy. It worked out just fine. Click the link to go to their page or follow the recipe below...
Deviled Eggless Salad .
1 cup non-fat cottage cheese
2 tablespoons fat-free mayonnaise
2 tablespoons plain low-fat yogurt
1 tablespoon yellow mustard
1 teaspoon soy sauce
1/4 teaspoon ground turmeric
1 teaspoon vegetarian Worcestershire sauce
2 teaspoons rice wine vinegar
1 (8 ounce) container firm tofu
5 green onions, minced
DIRECTIONS
In a food processor or blender combine cottage cheese, mayonnaise, yogurt, mustard, soy sauce, turmeric, Worcestershire sauce and vinegar. Process until well blended. Add tofu and pulse a few times, maintaining a bit of texture. Stir in green onions. Refrigerate for at least 3 hours to allow flavors to meld
Sunday, January 18, 2009
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