Tofu “Egg” Salad, Chocolate Mousse Pie

DEAR SOS: Here’s an alternative to the tofu egg-free salad you printed a few weeks ago for Kerry. Every time I make this recipe it’s a hit.

--ROBERTA

DEAR ROBERTA: Thanks. You mentioned in your note that the recipe is from a vegetarian cooking class given at Saddleback College in Orange County. A round of applause for the teacher.

TOFU “EGG” SALAD

1 pound tofu

1/4 to 1/3 cup mayonnaise

2 teaspoons prepared mustard

1/4 teaspoon garlic powder

1/2 teaspoon salt

Pepper

1/8 teaspoon turmeric, optional

1/2 teaspoon soy sauce

1 green pepper, minced

1 rib celery, chopped

2 to 3 green onions or 1 small onion, minced

Mash tofu to crumbly consistency. Add mayonnaise, mustard, garlic powder, salt, pepper to taste, turmeric and soy sauce. Mix well. Add green pepper, celery and green onions. Mix again.

Serve as filling for sandwich or on bed of lettuce. Makes 6 servings.

Each serving contains about:

155 calories; 332 mg sodium; 3 mg cholesterol; 10 grams fat; 7 grams carbohydrates; 12 grams protein; 0.26 gram fiber.

DEAR SOS: About 12 or 13 years ago, you published a fabulous recipe for a chocolate mousse cake covered with cherry cordials. I lost the recipe during a recent move and would love to have it again.

--MARY

DEAR MARY: Justice Mildred Lillie of the Court of Appeals in Los Angeles developed the recipe according to the popular chocolate mousses served in restaurants at the time. She was kind enough to share the recipe.

JUSTICE LILLIE’S CHOCOLATE MOUSSE PIE

8 eggs, separated

1 1/2 cups plus 3 tablespoons sugar

2 teaspoons vanilla

1/4 teaspoon salt

1/2 cup brandy

10 ounces unsweetened chocolate

2 ounces semisweet chocolate

3/4 cup butter, softened

1/2 cup coffee

1 1/2 cups whipping cream

Chocolate Crust

Cherry Cordials

Combine egg yolks, 1 1/2 cups sugar, vanilla, salt and brandy in top of double boiler. Place over simmering water and beat until pale yellow and thick, about 8 to 10 minutes. Remove from water and set aside.

Melt both unsweetened and semisweet chocolate in top of double boiler over hot water. When melted, remove from water and beat in butter, bit at time.

Gradually beat chocolate into egg yolk mixture until smooth. Chocolate mixture will congeal and become very stiff. Beat in coffee.

Beat egg whites (at room temperature) into soft peaks. Gradually beat in remaining 3 tablespoons sugar until stiff peaks form. Beat 1 cup beaten egg whites into chocolate mixture to thin, then carefully fold in remaining beaten egg whites until thoroughly incorporated.

Beat whipping cream until stiff and gently fold into chocolate mixture. Pour into prepared Chocolate Crust and chill overnight in refrigerator. Garnish with Cherry Cordials. Makes 6 to 8 servings.

Each of 6 servings contains about:

1,084 calories; 693 mg sodium; 440 mg cholesterol; 89 grams fat; 41 grams carbohydrates; 19 grams protein; 0 fiber.

Chocolate Crust

2/3 (8 1/2-ounce) package dark chocolate wafers

2 tablespoons butter, melted

Grind wafers in blender container until crumbs are very fine. Combine butter with crumbs and pat onto sides and bottom of buttered 9-inch springform pan. Bake at 325 degrees 10 minutes. Remove from oven and cool completely.

Cherry Cordials

13 maraschino cherries with stems, drained

1/2 cup brandy

5 ounces semisweet chocolate

Soak cherries in brandy and place in freezer. Melt chocolate over hot water. When cherries are frozen, dry on paper towels. Then quickly dip cherries, 1 at time, into chocolate, swirling around by stem until completely covered. Chocolate will harden almost immediately. Place on wax-paper-lined rack in refrigerator until ready to use.

Only recipes of general interest will be printed. Send recipe request to Culinary SOS, Food Section, The Times, Times Mirror Square, Los Angeles 90053. Include restaurant address when requesting recipes from restaurants. We are unable to answer recipe requests by mail.