1/2 block firm tofu (about 1/2 pound)
2 T onion, minced
Lemon juice from 1/2 lemon
1 tsp mustard
4 T soy-based mayonnaise
1/4 cup celery, minced
1/4 cup red bell pepper, diced fine
1/8 tsp cumin
1/4 tsp turmeric
1 clove garlic, pressed
1 tsp dried parsley
1 tsp celery seed
Rinse and press as much water out of the tofu as you can. Either use two plates with a weight on top or, if you have a tofu press, use the top and bottom pieces with a weight on top. Let this drain while you are chopping the vegetables and mixing the rest of the ingredients.
Mix everything but the tofu in a bowl. Crumble the drained tofu in and mix.
Eggless Egg Salad is best after it has had time for the flavors to mingle. Cover the bowl and put into the refrigerator for at least 2-4 hours, or overnight.