Recipe
Salad
Mock Egg Salad
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 8 oz. tofu, crumbled OR 1 (10.5 oz) pkg silken tofu | ||
| 1 tbsp. prepared mustard | ||
| 1 tbsp. honey | ||
| 2 tsp. vinegar | ||
| ½ tsp. turmeric | ||
| ½ tsp. onion powder | ||
| ½ tsp. celery seed | ||
| ⅛ tsp. pepper | ||
| ¼ c. minced celery | ||
| ¼ c. minced green bell pepper | ||
| 2 tbsp. minced pickles, optional |
Directions
- Crumble tofu into medium mixing bowl.
- In a small bowl, combine mustard, honey, vinegar, turmeric, onion powder, celery seed and pepper. Pour over the tofu and mash together well.
- Add celery, green pepper and pickles. Mix well again. May serve immediately, but letting it chill a few hours allows the flavors to blend better.
Nutrition facts
Servings
84 Calories per serving
Amounts Per Serving
- Total Fat: 4g
- Cholesterol: 0mg
- Sodium: 70mg
- Total Carbohydrates: 7g
- Protein: 7g
Recipe Source:
Iowa Soybean Promotion Board.