Eggless Egg Salad

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Spread this tofu-based salad on bread for a delicious sandwich or use as a dip with veggies, crackers or rice cakes.

Ingredients

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 tsp wheat-free tamari or soy sauce

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

Preparation

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.

Recipe by
Karna Knapp