 |
| Tofu Egg Salad |
Diet Type: Vegan
|
Cooking Time: Under 30 minutes
|
Ingredients:
|
| |
1/2 pound firm tofu, mashed with a fork |
| |
1/4 cup red bell pepper, minced |
| |
2 green onions, minced |
| |
1 small carrot, shredded |
| |
1 tablespoon chopped parsley |
| |
1/2 teaspoon tumeric |
| |
1 tablespoon pickle relish |
| |
1 teaspoon Dijon-style mustard |
| |
2 tablespoons Eggless Mayonnaise |
| |
1/4 teaspoon salt |
| |
1/8 teaspoon black pepper |
|
| |
Directions:
Combine all ingredients in a mixing bowl until thoroughly mixed. Adjust seasonings to taste.
|
Servings: 2
|
Author: Polly Pitchford, Full Spectrum Health™
|
|
|
Nutrition Facts
Serving Size: 1
Servings per Recipe: 2
|
| Amount Per Serving |
|
Calories 182
Calories from Fat 62
|
|
|
% Daily Value*
|
| | Total Fat 7g | 11% | | | Saturated Fat 1g | 5% | | | Mono Fat 1g | | | | Sodium 582mg | 24% | | | Total Carbs 22g | 7% | | | Dietary Fiber 3g | 13% | | | Sugars 2g | | | | Protein 9g | | | | Iron | 25% | | | Calcium | 10% | | | Vitamin B-6 | 15% | | | Vitamin C | 57% | | | Vitamin E | 6% | | | Vitamin A | 83% | | | Selenium | 4% | | | Manganese | 25% | | | Copper | 20% | | | Zinc | 6% | | | Potassium | 15% | | | Phosphorus | 15% | | | Magnesium | 16% | | | Pantothenic acid | 2% | | | Niacin | 5% | | | Riboflavin | 6% | | | Thiamin | 13% | | | Folate | 17% |
|
|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
|
|
|
|