Eggless Egg Salad

INGREDIENTS:

• 1 6oz. Block of Extra FirmTofu (NOT SILKEN) – Place in Freezer for at least overnight.
• OR The White Wave Brand can be used and not frozen just pressed to extract the water.
• ¾ cup Fat Free mayonnaise or Fat Free Soy Nayonnaise if you prefer
• 1 tablespoon soy sauce or liquid aminos
• ½ teaspoon each - salt, pepper, and tumeric
• ¼ cup diced green onon
• 2 ribs of celery fined diced
• 1 tablespoon minced parsley – fresh if possible
• 2 tablespoons or more of nutritional yeast**This adds wonderful flavor and B Vitamins

OPTIONAL INGREDIENTS:

• Diced veggies such as red and green pepper
• Pickle relish
• Shredded carrot

DIRECTIONS:

1. Place frozen tofu in a colander to drain and defrost.
   
   
2. After tofu is defrosted, press with paper towels in order to drain as much liquid from it as possible. Placing a plate on top of tofu and then placing a large heavy can or container on top can help to press out the liquid works well also.
   
   
3. In a bowl mash or crumble the tofu with a fork. Add all of the other ingredients and mix well.
   
   
4. Refrigerate until ready to serve.
   
   

   Can be used as a sandwich filling, a cracker spread, a stuffing for hard boiled egg whites (like a deviled egg), and also as a stuffing for celery.