ZinesPG delivery
Pittsburgh Post-Gazette Home Page
PG News: Nation and World, Region and State, Neighborhoods, Business, Sports, Health and Science, Magazine, Forum
Sports: Headlines, Steelers, Pirates, Penguins, Collegiate, Scholastic
Lifestyle: Columnists, Food, Homes, Restaurants, Gardening, Travel, SEEN, Consumer, Pets
Arts and Entertainment: Movies, TV, Music, Books, Crossword, Lottery
Photo Journal: Post-Gazette photos
AP Wire: News and sports from the Associated Press
Business: Business: Business and Technology News, Personal Business, Consumer, Interact, Stock Quotes, PG Benchmarks, PG on Wheels
Classifieds: Jobs, Real Estate, Automotive, Celebrations and other Post-Gazette Classifieds
Web Extras: Marketplace, Bridal, Headlines by Email, Postcards
Weather: AccuWeather Forecast, Conditions, National Weather, Almanac
Health & Science: Health, Science and Environment
Search: Search post-gazette.com by keyword or date
PG Store: Pittsburgh Post-Gazette merchandise
PG Delivery: Home Delivery, Back Copies, Mail Subscriptions
Food Bytes PG Cookbook The Food Chain
Kitchen Mailbox Countdown to Dinner Dining
Eggless Salad

If you're partial to sandwiches, this is ideal served with tomatoes on a whole grain bread such as French Meadow Flax and Sunflower Bread or Ezekiel Bread. Vegetarian products are available at the East End Co-op in Wilkinsburg, Giant Eagle, Monroeville McGinnis Sisters and Shadyside Natural Foods.

1-pound block of tofu (Laurie prefers Springcreek)
1 stalk celery, minced
1 small onion,minced
1 tablespoon relish
1/3 cup dairy-free mayo (vegenaise)
2 tablespoons stone-ground mustard
1/2 teaspoon sea salt
1 teaspoon turmeric (optional -- this adds color)

Boil a pot of water, drop the entire block of tofu in and boil for 4 minutes. Drain well on layers of paper towels; crumble into bowl.

Add all other ingredients to crumbled tofu and chill.

-- Laurie Jacobson

Thursday, September 28, 2000

bottom navigation bar Terms of Use  Privacy Policy