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Eggless Egg Salad Recipe

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This recipe for Eggless Egg Salad, by , is from The TTU CDL Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cathy Cunningham, School of Human Ecology, TTU
Added: Wednesday, February 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 10.5 oz. Mori-Nu Silken Firm Tofu, drained
1 tsp. each apple cider vinegar and honey
2 tsp. prepared yellow mustard
tsp. turmeric
2 tbsp. each diced celery and onion
1 tsp. fresh parsley, chopped
scant tsp. white pepper
Dash paprika

Directions:
Directions:
Crumble Tofu in a bowl and set aside. In a separate bowl combine vinegar, honey, yellow mustard and turmeric mix well and pour over Tofu. Stir in celery, onion, parsley, and white pepper; sprinkle lightly with paprika. Refrigerate 30 min.
Makes 3- cup servings.

 

 

 

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