Curried Tofu Eggless Salad

Vegan version of egg salad, I am a vegetarian and thoroughly enjoy this spread. Have made it for a friend who has an allergy to eggs, but loved egg salad sandwiches, she loves it.

• Ready In: 1 hr 5 mins
• Serves: 6

Ingredients

• 250  g tofu
• 3  tablespoons  soy mayonnaise
• 3⁄4 teaspoon curry powder
• 1  celery rib, very finely diced
• 1  small carrot, grated
• 1  shallot, finely chopped
•  ground black pepper

Directions

1. Mash tofu until it resembles coarse breadcrumbs.
2. Stir in remaining ingredients.
3. Cover and refrigerate for at least 1 hour so that the flavours can develop.
4. Use as a sandwich spread or on toast.