| 1 pkt baked tofu - (12 oz) | | 12 cup soy mayonnaise | | (or reduced-fat mayonnaise) | | 1 lrg celery stalk finely diced | | 1 x scallion minced, (optional) |
| | Using your hands, crumble the tofu finely in a serving bowl. Add the remaining ingredients, mix well, and serve. | | This recipe yields 6 servings. | | Comments: I like to serve this to lunchtime company, and make it often for school and at-home lunches. Even tofu skeptics love it! This is especially good served in warm pita bread . I also like to mix leftovers with macaroni for a tofuna"- noodle salad. For this recipe |
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