Tofu Eggless Salad


1 14-oz. package firm tofu
1/4 c. raw onions, finely chopped
1/4 c. celery, chopped
1/4 c. thawed frozen peas
1 small baked potato, chopped
1/3 c. Nayonaise
1 T. lemon juice
1 T. turmeric, ground
1 t. paprika
1/2 t. salt


Drain and mash tofu in a medium-size bowl. Mix in chopped onions, celery, peas, and potato. Add Nayonaise, lemon juice, and seasonings. Mix well. Serves: 4 (1-cup servings).

Nutritional Information:

Calories per serving: 161; protein: 11.5 grams; carbohydrate: 11 grams; fat: 8.7 grams; cholesterol: 0 milligrams.

Uva Mason is a native of Albuquerque, New Mexico, who chose Loma Linda University (LLU) to complete her educational requirements to become a registered dietitian. She worked with LLU School of Health faculty member Georgia E. Hodgkin, who is a regular contributor to Vibrant Life, on this article.

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