Tofu Egg Salad
1 pkg. firm tofu, drained and rinsed
1/2 cup vegan mayonnaise, mixed with 1/4 tsp. lemon juice or cider vinegar
3 Tbsp. Dijon mustard
1/2-1 tsp. cayenne pepper
1/2 tsp. turmeric
2 Tbsp. chopped fresh Italian parsley
1 Tbsp. chopped fresh dill
1/2 cup diced scallions
Salt and freshly ground pepper, to taste
• Mash the tofu in a bowl, leaving some texture. Add the remaining ingredients. Mix until combined.
• Store in the refrigerator at least half an hour before serving.
Makes 4 servings