Mock Egg Salad - The Veggie Table

If you don’t want to eat eggs for whatever reason but like the soft texture and pleasant taste of egg salad, try this tofu version.
Yield	enough for 4 sandwiches
Time	40 minutes
Tools	large bowl wooden spoon clean, preferably white kitchen towel
Ingredients	½ c mayonnaise several T red or green onion, minced 1 stalk celery, minced 2 T fresh parsley, minced 1-2 T Dijon mustard dash salt and pepper pinch curry powder or turmeric (for color) 1 pound tofu
Directions	Combine everything but the tofu. Squeeze the tofu in the towel to remove most of the moisture. Dice or crumble it, add to the dressing, and mix well. Refrigerate for at least 30 minutes and serve.
Notes	Serve on your favorite bread with lettuce, onion, tomato…
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