Eggless Egg Salad

Since adopting a vegan diet two years ago, I found the food I missed most was eggs! (I thought it would be pastrami, but who knew?) This recipe combines the flavors of my favorite eggless egg salads tasted along the way.

• Ready In: 20 mins
• Serves: 4-6
• Yields: 4 sandwiches

Ingredients

• 12  ounces extra firm tofu, drained and patted dry of all excess moisture
• 2  tablespoons  low-fat vegan mayonnaise
• 1  teaspoon Dijon mustard
• 2  teaspoons  dill pickle relish
• 1⁄2 teaspoon turmeric
• 1  teaspoon dried dill
• 2  scallions, thinly sliced
• 1  celery rib, sliced and finely chopped
• 1⁄2 teaspoon apple cider vinegar
•  salt
•  pepper

Directions

1. Slice one-third of the tofu and mash in a bowl.
2. Add the other ingredients in whatever order you wish.
3. I like to slice and cube the remaining tofu so it resembles the egg salad I grew up with: kind of chunky with the yolks fully incorporated.
4. Enjoy on rye bread or on crispy crackers.
5. Bon appetite!