Here’s a quick and easy tofu-based dish that’s reminiscent of egg salad. Like egg salad, it’s filling, high in protein, works well in a sandwich or on top of salad greens. This dish however is great if you avoid eggs – whether you’re avoiding/limiting saturated fat and cholesterol, concerned about contamination, or simply boycotting an industry that inflicts numerous harms on birds while using the females as production units and “economically” (brutally) killing the newborn male peeps. 

Deep breath.

You could make this dish without some or all of the vegetables and it would still be good.  But if you’ve got the vegetables in your kitchen and a few extra minutes, I suggest you use them as they do add extra flavor and nutrition as well as a nice crunch.

Ingredients

• 1 lb block of extra firm tofu, drained and excess water squeezed out
• 1/3 cup Vegenaise or other eggless mayo
• 4-5 stalks scallions (green onions), finely chopped (optional)
• 1 stalk  celery, finely chopped (optional)
• 1 carrot, finely chopped (optional)
• 1 red bell pepper, finely chopped (optional)
•  1.5 tbsp pickle relish (optional)
• 1 tbsp Dijon mustard
• ¼ tsp turmeric
• 1.5 tsp garlic powder
• ¾ tsp onion granules or powder
• 1 tsp sea salt
• To taste freshly ground black pepper

Directions:

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

2. Add all other ingredients and combine well.  Adjust seasoning if necessary.

Makes about 4 servings