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LOCATION: Recipes >> Vegetarian >> Tofu Salad 06

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Tofu Salad

1 pkg. (10 oz.) extra-firm tofu, squeezed dry
1- 1/2 Tbsp. Tbsp. fresh lemon juice
1/2 stalk celery, very finely minced
1-2 green onions, very finely minced
1/2 carrot, grated fine
2 Tbsp. non-fat sour cream
2 Tbsp. low-fat mayonnaise
1 tsp. garlic powder
1 T Gulden's brown mustard (or other brand)
salt to taste

Use a cloth dishtowel or some cheesecloth. Put the tofu in it and
knead and squeeze until most of the water is squeezed out and the
texture is dry and crumbly.

Turn the tofu into a mixing bowl. Squeeze the lemon juice over it
and mix thoroughly, then toss in the vegetables. Mix in remaining
ingredients.

Allow to chill for at least an hour before using to meld flavors.

This tofu salad tastes a bit like egg salad. It will keep for 3-4
days in the fridge and is spectacular in a sandwich or on a bagel.

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