Eggless Egg And Veggie Salad

Recipe Ingredients

1 lb	454g / 16oz	Firm tofu - patted dry
1/2 cup	46g / 1.6oz	Almond Mayonnaise or Soy Mayonnaise - (see recipes)
1 1/2 teaspoons	7.5ml	Lemon juice
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Onion powder
1/4 teaspoon	1.3ml	Turmeric
1/8 teaspoon	0.6ml	Freshly-ground black pepper
1/2 cup	73g / 2.6oz	Diced seeded red pepper
1/2 cup	55g / 1.9oz	Diced celery
1/3 cup	78ml	Radishes - quartered
		Lengthwise, and sliced
1/4 cup	15g / 0.5oz	Sliced green onions
1/4 cup	36g / 1.3oz	Freshly-chopped parsley

Recipe Instructions

Wrap the block of tofu in a clean, lint-free towel. Place a colander in the sink or over a bowl, place the towel-wrapped tofu in the colander, and place a large plate over the top of it. Place a large can or something very heavy on top of the plate and leave tofu to sit for 30 minutes. This technique makes the texture of the tofu much firmer.

Using your fingers, crumble the pressed tofu into a bowl. Add the Almond Mayonnaise, lemon juice, salt, onion powder, turmeric, and pepper, and stir well to thoroughly coat the tofu. Add the remaining ingredients and stir well to combine. Cover and chill for 1 hour to allow the flavors to blend.

The color of the eggless egg salad will turn more yellow also as it chills. Use as a filling for sandwiches, salads, and vegetables.

This recipe yields 3 cups.

Source:
The Vegan Chef at http://www.veganchef.com

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