Egg-less Egg Salad - No yolk

I've never been a big fan of tofu at every meal. It is something I like occasionally, but since I'm not looking to replace meat, I don't have a great many tofu occasions.

I do like my tofu for lunch from time to time, however.

Because tofu doesn't have a flavor of its own, it absorbs the flavor of the things it is paired with.  Add lots of spice to it and it will be hot; herbs and it will be savory and sweets and it will make a creamy dessert.

My favorite use for this protein source is to make it into a very basic egg-less egg salad.

If you don't tell your victims, er...guests...that this is tofu, they may never know the difference. This salad is every bit as tasty as the higher cholesterol animal product.

Experiment with the mustards  and relishes that you use. This is your chance to make this as spicy as you'd like.

Egg-less Egg Salad

1/2 pound of firm tofu, mashed (it will be about a cup)

2 green onions, finely chopped

2 tablespoons of relish

1 tablespoons of vegan mayonnaise

1 teaspoon of mustard (try some of the flavored mustards)

1/4 teaspoon each of cumin, turmeric, and garlic powder

• Combine all the ingredients together.
• Mix thoroughly.
• Spread on bread and garnish with your favorite egg salad toppings (I'm kind of partial to greens and banana peppers, but whatever works for you).

Vegan