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  Eggless Egg Salad
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 226
Ingredients:
1 package Firm silken tofu (10 1/2oz) drained
1 tsp Apple cider vinegar
2 tsp Prepared yellow mustard
1 tsp Honey
1/2 tsp Tumeric
2 tbsp Diced celery
2 tbsp Diced onion
1 tsp Chopped parsley
dash Paprika
1/2 tsp White pepper

MMMMMTO SERVE
Instructions:
Crumble or cube tofu into a small mixing bowl. In a separate bowl,
combine vinegar, mustard, honey, and tumeric. Mix throughly and pour
over tofu. Stir in celery, onion, parsley, paprika and pepper.
Refrigerate about 30 minutes to allo
: And finely diced (1/3c)
1/4 ts Ground cumin
1 tb Minced fresh parsley
8 8" flour tortillas

Combine the marinade ingredients in a large bowl. Stir in the tempeh,
bell peppers and onion. Marinate at least 30 minutes or up to 2
hours. Preheat oven to 450 F. In a small bowl combine the salsa
ingredients. Cover and chill until ready to use. Sprinkle a little
water on each tortilla and rub it into each tortilla with your
fingers. Stack the tortillas, then wrap in foil. Set aside. Spread
the marinated tempeh and vegetables on a baking sheet in one layer.
Bake 15 minutes, or until the vegetables are tender anfd tempeh
begins to brown. So not toss while cooking. Place the tortilla packet
in the oven for about 7 minutes. This will heat the tortillas with a
little steam to soften them. To serve, place a tortilla on each
plate. Spoon some of the tempeh mixture along the center, cover with
a little cucumber salsa, then fold and roll to enclose the filling.

Nutritional info per serving: 387 cal; 19g pro, 57g carb, 10g fat
(23%)

Source: Main-Course Vegetarian Pleasures by Jeanne Lemlin Miami
Herald, 8/31/95 format: Lisa Crawford, 8/5/96
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