| BREADS | BREAKFASTS | DESSERTS |
| DRINKS | ENTREES | FRUITS |
| KITCHEN KORNER HOME | MISCELLANEOUS | SALADS |
| SOUPS | SPREADS & DRESSINGS | VEGETABLES |
| An Asterisk * by a Recipe Means it is Vegan | ||
 Click on picture to E-mail your recipes. |
Copyright 2003-2007 | |
Serendipity Ranch Kitchen Korner |
| Tofu Egg Salad* From the Kitchen of Jill Montrose |
| 1# of Firm Tofu
1 T Dijon Mustard 1 stalk Celery 3 Green Onions, finely chopped 1/4 c Green Stuffed Olives, chopped |
1/2 Turmeric 1/2 t Butter Buds 2 T Vegenaise 1 T Soy Sauce or Tarmari |
|
Wrap Tofu in several layers of paper towels and place
on plate in refrigerator over night. Put Tofu in bowl and mash until well crumbled. Add remaining ingredients and stir well. Cover and put in refrigerator for several hours or over night for flavors to be distributed and turmeric to give yellow color. Enjoy! Serves 4 - 6 |
|
| BREADS | BREAKFASTS | DESSERTS |
| DRINKS | ENTREES | FRUITS |
| KITCHEN KORNER HOME | MISCELLANEOUS | SALADS |
| SOUPS | SPREADS & DRESSINGS | VEGETABLES |
| An Asterisk * by a Recipe Means it is Vegan | ||
|
Click on picture to E-mail your recipes. |
Copyright 2003-2007 | |