Vegan tuna Salad (Low Fat)

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1 tb red onion; Minced
3 tb lowfat mayonnaise, vegan
1/4 ts Onion powder
10 1/2 oz Mori-Nu; (1% fat; extra firm)
1 tb sweet pickle; Minced
1 ts yellow mustard; Prepared
1 tb Nutritional yeast
1/8 ts Paprika
1 tb Fresh Lemon Juice
1 ts Dijon mustard
2 tb carrot; Finely grated
1 pn Turmeric; thyme and marjoram
2 drops cayenne sauce
1 tb parsley; Fresh chopped
2 drops roasted sesame oil
black pepper; Fresh cracked
2 ts Dried dill
1/8 ts Garlic powder
Salt; or salt-free
kelp; or dulse; to add
1 tb Low-sodium tamari

Original recipe makes 1



Cut the block of tofu into 1/2- to 1-inch thick slabs. Freeze the slabs for a minimum of one day (a maximum of three months) and then thaw. Place the thawed slices on a very clean, dry kitchen/tea towel and wrap the towel around the slices. Place a heavy baking dish on top of the towel-wrapped tofu, and allow it to sit for 30 minutes. Unwrap and crumble the tofu, using a fork to mash it if necessary, until the desired texture is reached. Add the remaining ingredients and mix well, adjusting seasonings to taste. If desired, thin with a little broth dissolved in boiling water (thinned out it makes a really nice dip). Chill overnight before serving, to allow flavours to blend. Posted to fatfree digest V97 #180 by Jacqueline on Aug 15, 1997

Calories Per Serving: 245 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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