Recipe for Eggless Egg Salad 
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Yield:
6
Ingredients:
Amount Ingredient
12 oz lowfat silken extra-firm tofu
3 tbl nonfat plain yogurt
1 stalk celery finely chopped
1 x carrot finely chopped
1/4 cup green bell pepper finely chopped
1 med scallion minced
1 tbl dijon mustard
1 tbl low-sodium soy sauce
1/2 tsp garlic minced
1/2 tsp turmeric
1/2 tsp ground black pepper
dash cumin optional
Instructions:
Instructions: * I used one package (10 1/2 oz) of Nori-Mu lowfat silken firm.

** I used nonfat Nayonnaise and 1/2 - 1 tsp apple cider vinegar.

Mix everything together. Chill to let flavors meld.

This will keep refrigerated for 2 days.

Variations:
Add 1/4 cup chopped red bell pepper or chopped zucchini.

Add 1-2 chopped hard-cooked eggs.

NOTES : There are a couple other tofu "egg" salads in the archives, but i like this one because it has a variety of veggies in it. Its very colorful and would make a pretty salad plate (stuffed in a tomato or artichoke heart or zucchini boat). It would also make a nice appetizer on pita points or crackers.

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