Bean Curd and Tomato Soup

Ingredients:

1 tomato
1 square bean curd
2 stalks Chinese mustard cabbage (Choy sun)
1,25 litres stock
1 tbsp chopped spring onions
1 tsp salt
dash of sesame oil

Method:

Cut tomato into wedges.  Cut bean curd into 6 pieces.  Rinse cabbage and section.

Bring stock to a boil.  Add in tomato and bean curd and bring to a boil again.

Add in salt and cabbage.  Cook until cabbage is soft.  Dish up, sprinkle with sesame oil and chopped spring onions, and serve.

Eggless Egg Salad

1 1/2 pounds (685 gr) extra-firm tofu)
1/2 cup (115 gr) eggless mayonnaise
2 red bell peppers, finely copped
4 or 5 scallions, white and green parts, finely chopped
2 carrots, peeled and finely chopped
3 celery stalks, finely chopped
2 tbsp (8 gr) finely chopped fresh parsley
4 tsp (20 gr) pickle relish
1 1/2 tbsp (17 gr) prepared Dijon mustard
3/4 tsp turmeric
1/2 tsp salt (or to taste)
black pepper, to taste
10 slices good-quality bread

In a large bowl, mash tofu with a fork, potato masher, or your hands.  Add mayonnaise, bell peppers, scallions, carrots, celery, parsley, relish, mustard, turmeric, salt and pepper, and combine well.

Spread a few tablespoons of tofu mixture on bottom bread slices.  Top with remaining slices of bread.

Carefully cut crusts off sandwiches with a sharp knife.  Cut in half diagonally, then cut in half again so you're left with small, triangle-shaped finger sandwiches. (throw the crusts out to the grateful birds)

TIP; Serve on crackers as an appetizer or party dish.  Served as a side salad, this is great for picnics and BBQs.