Curried tofu eggless salad
Dec. 22, 1999
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%






