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By: Steve B.
| Description: | ||
| Time: | 35 min (15 min to prepare, 20 min to cook) | |
| Meal type: | Salad | |
| Ethnicity: | ||
| Number of Servings: | 6 | |
| Ingredients: | ||
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1 each lb tofu -- soft works best 2 tablespoon olive oil -- for sauteing 1 each clove garlic -- minced 1 teaspoon dillweed 0.5 teaspoon turmeric 0.5 teaspoon celery seeds 0.5 teaspoon caraway seed 2 tablespoon brewer's yeast -- aka nutritional yeast 6 tablespoon eggless mayo 3 tablespoon prepared mustard -- stoneground is tasty 2 each scallions -- minced 1 each stalk celery -- minced 1 each carrot -- minced 0.5 cup fresh parsley -- minced 0.5 cup dill pickle relish, paprika, black pepper, tamari -- to taste |
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| Directions: | ||
| Drain excess water from tofu and crumble. Heat oil and saute briefly. Drain excess water, if necessary. Mix with remaining ingredients and serve on whole wheat bread or crackers with tomato slices and alfalfa sprouts. |
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| Notes: | ||
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