'Egg' Salad

Here is a recipe from Marilyn Diamond's "The American Vegetarian Cookbook":
8 oz firm tofu
2 tbs minced celery
1 tbs minced green onion
1/2 tsp turmeric
1/4 tsp (each) currypowder, ground cumin, ground coriander
2 tsp nutritional yeast
1/2 tsp salt, seasonedsalt (msg free) or kelp powder (not my favorite)
2 -3 tbs vegan mayo
freshly ground pepper totaste

Crumble the tofu into a medium bowl, add the celery and green onion.
Next add, tumeric, curry, cumin, coriander, yeast and salt (or kelp), and mayo.
Mix well with a fork, mashing any large chunks of tofu.
Add pepper to taste.

additional informations

Recipe group Salad
<b>The American Vegetarian Cookbook</b><br>
 from the Fit for Life Kitchen<br>
<i>by Marilyn Diamond</i><br>
buy direct from:<br>
<a href="http://www.amazon.com/exec/obidos/ASIN/0446515612/internationalveg"><font color="#ff0000">amazon.com [USA]</font></a><br>
<a href="http://www.amazon.co.uk/exec/obidos/ASIN/0446515612/thevegetarisocie"><font color="#0000ff">amazon.co.uk [UK]</font></a><br>
Rebecca Grohall - planning@mis.ci.mobile.al.us
submitted by Renato Pichler / renato@vegetarismus.ch

if you try this recipe out we would be very grateful for a photo of the finished dish.
Please send by E-Mail to info@swissveg.ch.
Thank you in advance.

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