Customs officials in Brunei discovered 4,150 marine turtle eggs - the contents of about 30 - 40 nests - in the largest turtle egg seizure so far this year.

Acting on a tip from the public, it was reported that customs officials at the Kuala Lurah Control Post were able to confiscate 4,150 illegal turtle eggs hidden beneath boxes of dried shrimp in a vehicle attempting to enter the country.

Three species of marine turtles - Hawksbill, Olive Ridley, and Green - nest in the area. Hawksbill Turtles lay about 140 eggs per nest, Olive Ridleys about 105, and Green Turtle nests contain about 100 eggs.

The lucrative black market in turtle eggs is so pervasive that turtle eggs can reportedly be ordered in advance among illegal traders. The eggs apparently change hands after traders and buyers identify each other with clandestine hand signals, sometimes in public places, such as the busy Kota Kinabalu market.

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Conservationists are delighted at news that Lonesome George, the last remaining giant tortoise of his kind, may soon become a father … at the age of 90.

Last Tuesday, amazed keepers discovered a clutch of unhatched eggs in his “bachelor” pen in the Galapagos Islands.

No wonder they were amazed - a team of scientists have been doggedly coaxing the sullen creature to mate since 1993, when they introduced two female tortoises of a different subspecies into his pen. Until now, George, the last known Pinta Island tortoise had shown little interest in his companions. But at age 90, George, now said to be in his sexual prime, was finally spurred into action.

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Ingredients
1-1/2 pounds tofu, extra firm or super firm*
1/2 cup eggless mayonnaise (Nayonnaise and Vegenaise are great, but Wildwood’s Garlic Aioli is my fave)
2 red bell peppers, finely chopped
4 scallions (white and green parts), finely chopped
2 carrots, finely chopped
3 stalks celery, finely chopped
2 tablespoons fresh parsley, finely chopped
4 teaspoons pickle relish
1-1/2 tablespoons prepared mustard
¼ teaspoon turmeric
1 teaspoon sea salt or to taste
Black pepper, to taste
10 slices good-quality sliced bread

Directions
1. In a large bowl, mash tofu with a fork, potato masher, or your hands.

2. Add remaining ingredients and mix well.

3. Spread a few tablespoons of the tofu mixture on the bottom bread slices. Top with remaining slices of bread. (Toasted slices make this even more scrumptious!)

4. Carefully cut the crusts off the 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 crust out to the grateful birds.)

*A word about tofu: There are many different types of tofu available, ranging from silken and soft to firm and extra firm - and even super firm, in the case of my favorite brand, Wildwood Organics, but there are also differences within those variations depending on the brand you buy or the way it’s packaged. The perfect textured tofu for this dish is one that is very firm. I recommend an extra-firm tofu (in the refrigerated section of the grocery store). Wildwood brand is my favorite, but if you can’t find it or can only find one that is in a tub of water, you might want to press out the water first. To press tofu: just dump the water and give the tofu a quick rinse. Wrap the tofu in a towel and place on a plate. Place something heavy on the tofu and leave it there for about 20-30 minutes; the towel will be soaked through.

Serving suggestions:

*Wonderful as a sandwich filling on a hard roll or stuffed in a pita
*Serve on crackers as an appetizer or party dish
*Serve as a side salad – great for picnics and BBQs!

Variation suggestion:

*Use cubed, steamed tempeh for a “better than chicken” salad.
*Use potatoes for a tasty potato salad.
*Use garbanzo beans/chickpeas for a “better than tuna” salad. (Grind the beans in a food processor for a tuna-like size and texture.

Other tofu recipes can be found at www.compassionatecooks.com

Also on GO:

All About Tofu - Part 1