Tofu Egg Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Extra Virgin Olive Oil, 1 tbsp Mori-Nu, Tofu, silken, extra firm, 4 oz Garlic, 6 tsp Onions, raw, .5 cup, chopped Yellow Mustard, 3 tsp or 1 packet Turmeric, ground, 1 tbsp French's Classic Yellow Mustard, 3 tsp Dill weed, dried, .5 tsp Paprika, 2 tsp Kraft Ranch Salad Dressing, 2 tbsp Celery, raw, 1 stalk, large (11"-12" long) Pepper, red or cayenne, 1 tbsp Pepper, black, 6 dash Salt, 6 dash Garlic powder, .5 tbsp Yellow Peppers (bell peppers), 3 strips *Peppers, sweet, red, fresh, 3 strips*Horseradish, 1 tsp
In a skillet, at medium/ heat place oil, onion and garlic. Saute until fragant. Add tofu and saute 10-12 minutes or until golden. Reduce heat add spices. . Fold until well coated, turn off heat and let cool. Once cool, add ranch dressing, mustard, and red and yellow peppers. Mix well. Add salt and pepper to taste. Keep refrigerated until ready to serve. Makes enough filling for 8 wraps or sandwiches.
Number of Servings: 4
Recipe submitted by SparkPeople user ALANIER1.
Number of Servings: 4
Recipe submitted by SparkPeople user ALANIER1.
Nutritional Info Amount Per Serving
- Calories: 123.1
- Total Fat: 8.7 g
- Cholesterol: 2.0 mg
- Sodium: 426.8 mg
- Total Carbs: 9.3 g
- Dietary Fiber: 2.4 g
- Protein: 3.8 g
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