Try this Vegan tuna Salad (Low Fat) recipe, or contribute your own.
Suggest a better descriptionCut 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
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Serving Size: 1 Serving (446g) | ||
Recipe Makes: 1 | ||
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Calories: 245 | ||
Calories from Fat: 157 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.4g | 23 % | |
Saturated Fat 2.7g | 13 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 8.7g | ||
Cholesterol 15.8mg | 5 % | |
Sodium 610.2mg | 21 % | |
Potassium 573mg | 15 % | |
Total Carbohydrate 19.5g | 6 % | |
Dietary Fiber 5.3g | 21 % | |
Sugars, other 14.2g | ||
Protein 7.7g | 11 % | |
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: 245
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