Eggless Egg-Salad

I have been doing this for years and my friends like it. The only ingredients that have stayed the same are the tofu that serves as the base of the salad and the turmeric that gives it the yellow color of egg salad. If there is something you have always liked in egg salad, feel free to try it here. A little pickle relish, perhaps?

Serve the salad on a bed of greens or spread it on bread or bagels, adding lettuce, tomatoes, pickles, or other toppings of your choice.

PREP: 10 MINUTES | CHILL: 2 HOURS • MAKES 1¼ CUPS

1 package (14 ounces) firm tofu, drained well and mashed with a fork

¼ cup Tofu Mayonnaise or Nasoya Fat-Free Nayonaise

¼ cup finely chopped celery

2 tablespoons finely chopped onion

2 teaspoons vinegar

½ teaspoon ground turmeric

¼ teaspoon onion powder

¼ teaspoon garlic powder

¼ teaspoon dried dill weed

¼ teaspoon salt

Put the tofu in a bowl and add the rest of the ingredients. Mix well.

Cover tightly and refrigerate for at least 2 hours or up to 2 day s before serving. (Eggless Egg Salad)

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