1. Cut tofu into 1" squares, 1/2" thick. Coat with nutritional yeast. Fry in oil over medium heat until golden brown and slightly chewy. Drain on paper towels. 2. Cut potatoes and sweet potatoes into 1" cubes. Boil until tender. Drain. 3. Mix together tofu, potatoes, apple, 3 of the eggs, peas, and onion. Add enough mayonnaise to make it creamy or to taste. Add dill weed, fresh if possible. Add enough vinegar, prepared mustard, or Durkees Sauce (basically a mustard-vinegar sauce) to give it a tang. 4. Garnish with additional egg and asparagus spears. Sprinkle with paprika for beauty. Variations and substitutions: 1. Broil the tofu to reduce fat. It wont have a nicy chewy texture, though. 2. Substitute chicken for the tofu (as in the original recipe). 3. Substitute plain, non-fat yogurt for some of the mayonnaise to reduce fat content. MWALKER@TAIMYR.COLORADO.EDU (MARILYN WALKER) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (233g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 32 (17%)|
|Amt Per Serving||% DV|
|Total Fat 3.6g||5 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 0mg||0 %|
|Sodium 51.7mg||2 %|
|Potassium 875mg||23 %|
|Total Carbohydrate 25.8g||8 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 21.3g|
|Protein 13.6g||19 %|
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Calories per serving: 183
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