- 1pckg firm tofu
- 1/2 small onion chopped (more or less to taste)
- 1/2 stalk celery chopped
- 2 tbsp of "Veganaise" (vegan mayo)
- a little: dill, cumin and turmeric
- salt and pepper to taste.
1) Let tofu drain while you chop the onions and celery, you don't want it to release a lot of water after it's mixed in with the mayo.
2) Press the tofu to extract any excess water still in it and then mix all ingredients, breaking the tofu in small bits but not into a mash (you want some texture in this salad). The combination of cumin, turmeric and dill really give it an eggy taste, and the turmeric also helps give it a yellowish color.
This recipe serves 6 easily. Refrigerate any leftovers.