Egg Salad Vegenaire
This is a great alternative to egg salad with real eggs. This recipe uses potatoes and tofu and is seasoned just as egg salad would be.
3 medium potatoes, boiled
3 ounces tofu, extra firm, diced fine
3/4 cup Kraft Miracle Whip Nonfat Dressing
1 tablespoon mustard
1 tablespoon Dijon mustard
2 teaspoons sweet pickle juice
Salt and black pepper to taste
Peel and boil potatoes until done. Mash potatoes to a very fine consistency.
When cool, add finely diced tofu, Miracle Whip, mustards, pickle juice, dry salad mix, salt and pepper to taste.
This salad tastes best if made a day ahead and chilled in refrigerator.
Recipe makes 4 servings
Calories: 93.5; Fat: 0.5g; Cholesterol: 0; Charbohydrates: 16.2g; Protein: 2.1g; Sodium: 298mg; Potassium: 312mg; Calcium: 8mg