Try this "Lite" Eggless Egg Salad recipe, or contribute your own.
Suggest a better descriptionCrumble tofu into a small bowl. In a separate bowl, combine vinegar, mustard, honey and tumeric. Mix thoroughly and pour over crumbled tofu. Add celery, onion, parsley, paprika and pepper. Mix thoroughly. Refrigerate approx. 30 min. to allow flavors to meld. Makes three 1/2 cup servings. 57 calories 1.3g fat 0mg cholesterol 131mg sodium 5g carbohydrates 6.3g protein Posted to fatfree digest by "bwatson@cisco.com"
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Serving Size: 1 Serving (56g) | ||
Recipe Makes: 1 servings | ||
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Calories: 43 | ||
Calories from Fat: 9 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 128mg | 4 % | |
Potassium 225.8mg | 6 % | |
Total Carbohydrate 8.3g | 2 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 5.8g | ||
Protein 1.6g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 43
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