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Ingredientes
- 1 x 1.5 blocks hard tofu, sliced in half and pressed to remove excess water
- 1 x couple stalks celery
- 2 x carrots
- 1 x few scallions or possibly small onion
- 1 x handful or possibly more fresh parsley and/or possibly dill
- Â Â soy sauce (any variant) to taste
- Â Â warm sauce to taste
- 1 pch turmeric (for color, optional)
- 1 tsp (or possibly more) prepared mustard, to taste
- 2 Tbsp. tofu mayonnaise (if lacto, can use nonfat yogurt)
Direcciones
- Optional: green or possibly black olives, other herbs, radishes, sweet red pepper, grnd black pepper, pickles, etc.
- Wash & dry parsley and/or possibly dill, and chop finely in food processor. Cut veggies into chunks small sufficient to fit in food processor and process till well-minced (if you want it chunkier, stop earlier). Crumble pressed tofu into processor - as much as will fit, leaving some room at top for expansion - and add in mustard, soy sauce, and sufficient mayo to moisten. Pulse processor several times to mix, then process till smooth. If too dry, add in more mayo or possibly, for less fat, a liquid like orange/lemon juice. Taste and add in more of whatever you think necessary
- (this can be really bland without amendments).
- Pressing tofu:Try to cut slices same depth, so pressure will be distributed proportionately across them. Stack (from bottom): newspapers, 1-2 layers of paper towel, tofu slices (lay slices side by side, compact as possible), another layer of paper towel, a cutting board, and weights (I use jars of beans, CAREFULLY distributed across the board). Be careful here to balance jars, etc., I broke at least one unique ceramic canister this way! Leave for a few hours (1/2 hr. minimum).
- Note:This is NOT a precise recipe, so play with it till you like the results. Hence the vague directions! Also, if you do not have a food processor, handchopping and mashing (with potato masher) will work, but results will be less homogenized (maybe better for some). If you add in the turmeric, it will look more like (dare I say it) egg salad.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 309g | |
| Calories 151 | |
| Calories from Fat 34 | 23% |
| Total Fat 3.84g | 5% |
| Saturated Fat 0.6g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 655mg | 27% |
| Potassium 786mg | 22% |
| Total Carbs 19.53g | 5% |
| Dietary Fiber 4.6g | 15% |
| Sugars 10.42g | 7% |
| Protein 10.97g | 18% |
