A light and creamy tuna salad with no mayonnaise. It’s great cold for sandwiches or hot for a dip.
Drain and mash tofu. Pour vinegar over tofu and marinate for 15 to 30 minutes.
Drain excess vinegar from tofu. Place tofu and tuna in a blender or food processor; blend until smooth. Combine tuna mixture, celery, carrots, onion, garlic and cayenne in a bowl and mix well. Serve.
Per Serving: 83 calories; protein 9.7g; carbohydrates 6.9g; fat 1.8g; cholesterol 6.3mg; sodium 54mg.