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 “One should eat to live, not live to eat”

Ingredients – Serves 4

  • 12 ounce package firm silken tofu, drained
  • 1/4 cup mayonnaise
  • 2 tbsp snipped chives
  • 1/2 cup celery, finely chopped
  • 3 packages (8oz each) cream cheese, softened
  • 1 tsp dijion mustard
  • Salt to taste
  • Pepper to taste
  • Whole wheat or multi-grain bread, toasted
  • 3/4 cup alfalfa sprouts

Preparation

  1. Wrap the drained tofu in a paper towel. Gently press out excess water.
  2. In a medium bowl, using a fork, finely chop the tofu. Add the mayonnaise, snipped chives, chopped celery, dijion mustard and turmeric. Mix gently. Season with salt and pepper.
  3. Spoon the tofu salad onto 4 slices of whole wheat bread, top with sprouts. Serve.

JKM

Recipe Reference foodandwine.com

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