Tofu-egg salad

1/2 cup chopped onions
1/3 block crumbled tofu (firm)
2-3 cloves crushed garlic
1 tbsp cilantro (chopped)
Pepper, cayenne pepper
1 tsp horseradish
1/8 cup salsa
1/8 cup canned chili tomatoes or 2 fresh roma tomatoes
1/8 cup chopped jalapenos
2 tbsp Greek yogurt (or plain yogurt)
6 hardboiled eggs (4 egg whites, 2 whole eggs -sliced/chopped)
1 ounce brick Swiss cheese (shredded)
3 large celery sticks (chopped)

1. Mix all ingredients together.
*It's so much better after you refrigerate it for 12-24 hours.





Here was the dinner the other night:
*For asparagus: I steamed asparagus in a little water on medium heat for 5-8 minutes. I turned off burner, drained water from pot, added 1 clove garlic (chopped) and 1 tsp smart balance butter to pot. Mixed together and covered.


(Karel's plate: hummus on french bread)


(My plate: 1/2 flat bread (from local HALA store))