Curried tofu eggless salad

Dec. 22, 1999

February 20, 2008

MAKES 4 SERVINGS

1/2 pound extra-firm tofu

3 tablespoons mayonnaise

3/4 teaspoon curry powder

1 celery rib, very finely diced

1 small carrot, grated

1and 1/2 tablespoons raisins

1 scallion, very thinly sliced

1/4 teaspoon salt

Generous seasoning of freshly ground black pepper

1. To get rid of the excess moisture in tofu, gather it into a

linen or cotton kitchen towel and twist tofu over the sink. Drop tofu

into a medium-size bowl. Mash it with a fork until its texture is

fine, resembling coarse bread crumbs.

2. Stir in all remaining ingredients. Cover and chill at least 1

hour so the flavors can develop.

Use as a sandwich spread. Particularly good on toasted bread.

Nutrition Information (per serving) Calories: 177 From fat: 126

Percentages of daily value based on 2,000-calorie diet. Total fat 14g 22% Saturated fat 2g 1% Cholesterol 4mg 1% Sodium 209mg 9%; Carbohydrate 7g 2% Dietary fiber 6% Sugars 4g Protein 9g; Vitamin A 52% Vitamin C 5% Calcium 13% Iron 34%