Tofu "Egg" Salad

I never really was a fan of egg salad (or any kind of eggs for that matter), it always seemed kind of stinky to me. But I love it when the eggs are replaced with tofu. This is so easy to make and it's based on something familiar to most people, which can help if you're new to vegan food - seriously, it tastes just like egg salad but better and fresher. You could put this in a pita, make a sandwich or wrap, or serve it open faced on a piece of toasted pumpernickel rye bread topped with avocado slices and black sesame seeds.

1/3 c. vegan mayonnaise such as veganaise
2 tsp. yellow or dijon mustard
1/2 tsp. turmeric
Large pinch of sea salt
1/8 tsp. black pepper
1 large celery rib, minced
1/2 a small red onion, minced
1-2 Tbsp. minced fresh green herb such as Italian parsley, tarragon or chives
1 lb. extra firm tofu, rinsed and patted dry

1) In a large bowl whisk together the veganaise, mustard, turmeric, sea salt and black pepper.

2) Add the minced celery, onion and herbs and then using your fingers crumble the entire block of tofu into the bowl (it should look kind of like scrambled eggs).

3) Use a large spoon to mix well and then serve or refrigerate until ready to use.

This makes about 4-6 servings.