TOFU EGG SALAD

1 block firm tofu, drained
1/3 cup vegan mayonnaise
1/3 cup sweet pickle relish
1/2 tsp lemon juice
1/2 stalk celery, diced
1/2 tsp garlic powder
1/2 tsp onion powder
1 tbsp mustard
dash paprika for garnish (optional)

How to Make It

In a medium-sized bowl, gently mash the tofu with a fork
until it has the consistency you prefer. I like to have a
few little chunks of tofu, but some people prefer a more
crumbly egg salad or a more chunky texture. Up to you. Err
on the side of a bit smaller than a bit larger, as it will
carry the rest of the flavors better.

Add the mayonnaise, sweet pickle relish, lemon juice and
diced celery, stirring to combine well.

Then sprinkle with the garlic powder and onion powder and
stir in the mustard. Taste, and adjust seasonings to taste.
You might want to add a dash of salt if you're used to saltier
foods.

Finally, sprinkle with a dash of paprika for a bit of color
and garnish, if you'd like.

Serve your tofu egg salad on lightly toasted bread with
lettuce and a couple of tomato slices for a vegan "egg"
salad sandwich, or spread on crackers for a casual vegetarian
hors d'ouerves.