Tofu "Egg Salad" With Dill

Recipe Ingredients

1		Regular tofu - (14 ounce) rinsed
		And well drained
1/2		Onion (medium)
2		Celery stalks
1		Carrot (medium)
1/4		Bell pepper (large)
1 tablespoon	15ml	Fresh dill - or
2 teaspoons	10ml	Dried dill
1 teaspoon	5ml	Curry powder
2 tablespoons	30ml	Tahini
2 teaspoons	10ml	Cider vinegar
2 teaspoons	10ml	Maple syrup
1 tablespoon	15ml	Reduced-salt soy sauce - or
		Bragg liquid aminos
1 teaspoon	5ml	Lemon juice

Recipe Instructions

Into a medium bowl, crumble the tofu. In a food processor or by hand, mince the onion, celery, carrot, bell pepper, and dill. Stir the minced vegetables into the tofu along with the remaining ingredients. Mix well, and chill the mixture before serving.

Yield: 2 1/4 cups

Source:
Mother Nature's Garden by Florence and Micky Bienenfeld

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