Drain the tofu, and crumble it into a medium-sized bowl. Add the remaining ingredients, and mix well with a fork (mashing it, if necessary, to create the desired consistency). Adjust seasonings to taste. Chill overnight before serving, to allow flavours to blend. Optional additions: 1 t prepared white horseradish and vegan Worcestershire sauce (for deviled eggs) 1/4 cup chopped pimiento Substitutions: in place of the mayo; 1 t apple cider vinegar mixed with 1 t sweetener of your choice (recipe can then be thinned with a little nonfat vegan milk, if necessary) Recipe adapted from: "The New American Vegetarian Cookbook" "The Uncheese Cookbook" MoriNus recipe, printed on their boxes Posted to fatfree digest V97 #192 by Jacqueline
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|Serving Size: 1 Serving (350g)|
|Recipe Makes: 1|
|Calories from Fat: 15 (21%)|
|Amt Per Serving||% DV|
|Total Fat 1.7g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 831.1mg||29 %|
|Potassium 350.7mg||9 %|
|Total Carbohydrate 10.4g||3 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 6.4g|
|Protein 5.9g||8 %|
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Calories per serving: 70
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