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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is a favorite lunch food. Similar to egg salad but w/o the egg. Can be served as a sandwich or as a dip w/ vege crudites. I've seen similar recipes - this is my favorite way to make it!! Enjoy!! Ingredients:
14 ounces extra firm tofu (w/ liquid pressed out) |
1/2 medium red onion, finely minced |
1 stalk celery, finely minced |
1/4 cup miracle whip or 1/4 cup mayonnaise, more if desired |
4 teaspoons curry powder (or more) |
1/4 lemon, juice of |
salt and pepper |
Directions:
1. To press liquid out of tofu: place in a flat-bottomed sieve, put a plate on top and weight it down w/ something heavy- after about an hour you'll probably have about 1/4- 1/2 cup of liquid pressed out.
2. Chop tofu, not too small- I use an wire egg slicer.
3. Combine tofu, celery& onion.
4. Add mayo, curry, lemon juice, and salt&pepper.
5. Gently mix.
6. Can use immediately but will be more flavorful if left in refridge for several hours to overnight.
7. Great as a sandwich filling (similar to egg salad) or as a dip for vege crudites.
8. Enjoy!
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