I had a block of extra-firm tofu in my fridge, which I was originally going to try baking. But then I came across an eggless “egg salad” recipe using tofu and I decided to try something like that instead. It’s not that I don’t like regular egg salad–I really love it–but I do have high cholesterol, so I try to be careful with my egg intake. This tofu egg salad has a similar consistency to regular egg salad and the spices added to it give it a great flavor. I really liked it and it’s nice having an eggless egg salad option if you need it!
EGGLESS “EGG SALAD” by NancyC, adapted from Veg KitchenMakes 4 servings
1 (12-ounce) tub extra-firm tofu, well-drained
1 large stalk celery, finely diced
1 large green onion, finely chopped (about 1/4 cup)
1/4 cup vegan mayonnaise
1 1/2 teaspoons prepared yellow mustard (or you can use Dijon mustard if you prefer)
1/2 teaspoon curry powder
1/2 teaspoon ground turmeric
1 teaspoon dried parsley flakes
salt and pepper to taste
Drain tofu well, then press and squeeze the tofu, draining any additional moisture from it. In large bowl, crumble the tofu, then add the diced celery and green onion, blending ingredients together. In small bowl, combine the mayonnaise, mustard, curry powder, turmeric, and parsley flakes, blending well. Add this mixture to the tofu mixture in the large bowl, stirring well to combine. If you’d like the mixture to be creamier, add a little more mayonnaise–a Tablespoon or two–and season with salt and pepper. Serve as a sandwich or put a large scoop over some mixed greens for a salad.
Have you made anything like this before? I thought the tofu worked out great in this recipe. I’ll have to try baking it sometime, too. What’s your favorite way to fix tofu?
With flowers starting to bloom and trees starting to bud, I’ve been enjoying all the spring color outside. And it put me in the mood to make something colorful! I saw some Trix Marshmallow Bars at BettyCrocker.com and just had to try them out! I had forgotten how fun and colorful Trix cereal was–after all, I hadn’t had it since I was a kid. I made these marshmallow bars a little differently from the original recipe, using mini marshmallows instead of marshmallow creme and a little more Trix cereal. These thick and chewy bars just look like a celebration waiting to happen, don’t they? How can your day not be brightened when you look at all these colors? They’re perfect treats for kids or kids-at-heart!
TRIX MARSHMALLOW BARS by NancyC, adapted from BettyCrocker.com
Makes a 13 x 9″ pan
1/4 cup butter
1 (10-ounce) bag mini marshmallows
9 cups Trix cereal (there’s about 8 cups in a 10.7 oz box, so get the next larger size)
Line bottom and sides of 13 x 9″ pan with parchment paper; set aside. In large saucepan, heat butter and marshmallows over medium-low heat until marshmallows are completely melted and mixture is smooth; remove from heat. Add Trix cereal to marshmallow mixture and stir until cereal is well coated. Press mixture firmly into prepared pan (use a greased spatula or wax paper to make the pressing easier). Cool, then cut into bars.
Note: if you want thicker bars, don’t press the mixture all the way to the ends of the pan–just press to desired thickness (it will still fill most of the pan). I pressed mine about 1 1/2″ short of one of the short edges of the pan.
Colorful treats like these are always fun, especially in the spring and summer. What kind of colorful goodies do you like to make?
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