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Vegan for the Holidays

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Vegetarians in Paradise
 Vegetarian Cooking with Zel

Here's a tofu specialty that has really taken off and bears quite a resemblance to real egg salad. Use as a sandwich filling, a mushroom cap stuffing, or a canape topping.


1 lb. (450 g) extra firm tofu

2 large cloves garlic, whole
3/4 t. ground coriander
3/4 t. dried dill weed
1 1/2 t. salt
1/2 t. onion powder
1/4 t. ground black pepper
1/2 t. turmeric
1 T. lemon juice
1 T. rice vinegar
1/4 t. dry mustard

1/2 medium, sweet onion, diced or 2 green onions, including tops, minced
1 T. fresh parsley, minced
1 stalk celery, diced

  1. Drain and rinse tofu.
  2. Break into chunks and put into a food processor.
  3. If you don't have a food processor, break tofu into smaller chunks and put into a 3-quart (3 liter) mixing bowl.
  4. Add seasonings and process until well blended, or mash with a fork until well blended.
  5. If using the processor, transfer mixture to a bowl.
  6. Add the vegetables to the bowl and mix well to distribute evenly.

Click here for past cookingwithzel@home.comeonin recipes

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