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From:	Melissa Shannon (68.40.118.126)
Subject:	Mock "Egg" Salad
Date:	June 9, 2009 at 4:35 pm PST

Hi,

I just tried making an "egg" salad with a different recipe, not the one below. I actually made 2 batches -- 1 with extra firm regular tofu and 1 with extra firm frozen tofu. Both batches ended up being quite crumbly and spongy in appearance.

By boiling the tofu as directed in the recipe below, will that help it to be less crumbly and hold its shape better? Will it resemble hard-boiled eggs??

Thanks so much!

Melissa Shannon

------------------------------
Eggless Hard-Boiled "Eggs"

1 lb fresh firm waterpack Tofu, drained
1 quart water
1/4 cup white vinegar
1/4 tsp salt
1/8 tsp Indian black salt (optional -- adds "egg" flavor)

Cut Tofu into small dice.
In large pot, put water, vinegar, and pinch of salt.
Bring to boil.
Add Tofu cubes, bring to boil again, and turn to medium simmer.
Simmer 15 minutes.
Drain Tofu.
Sprinkle with black salt (if available), and mix well.

Use in recipes in place of hard-boiled eggs

Equivalent to about 4 extra-large hard-boiled eggs.

----

"Egg" Salad

Mix desired amount of hard-boiled "egg" (above) with:

Chopped celery (to taste)
Chopped bell pepper (to taste)
Chopped onion
(optional)
Chopped olives (to taste)

Add your favorite veg mayo, to desired consistency.
Chill, and serve.

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