Egg-less salad

With spring just around the corner, warmer weather fare is sure to follow. Potato salads and egg salad sandwiches are popular picnic items, but who wants all that heavy mayo and afternoon of egg burps?

Here’s an easy recipe that only takes a few minutes to whip up and it has the same texture and flavors of egg salad.

1 box extra firm tofu, drained

1 tablespoon nutritional yeast (Bragg’s)
1 tablespoon of regular or Dijon mustard
1 tablespoon pickle relish
½ teaspoon turmeric
½ teaspoon ground mustard seed
½ teaspoon salt
Pepper to taste
¼ cup Vegenaise or your favorite vegan mayo

Crumble the tofu into a bowl, mix in remaining ingredients. Serve on your favorite sandwich bread, pita, wrap or crackers. Store in refrigerator.

Feel free to add chopped onion or fresh herbs like cilantro or parsley. Fresh slices of tomato and cucumber would compliment this filling but light meal.