Tofu Egg Salad
1 lb. extra firm regular tofu, frozen and thawed
nayonnaise or vegan mayonnaise
2 tablespoon relish
1 stalk celery, minced
1 tablespoon mined onion
1/2 teaspoon Dijon mustard (optional)
salt and pepper to taste
whole grain pita or bread
vegan American cheese
romaine lettuce or Napa cabbage
Break tofu into large pieces and press water out in towel. Crumble into bowl. Add all but last four ingredients. I usually use 1/2 cup of Nayonnaise but 2 cups is probably more palatable! Add 1/2 cup at a time until desired consistency. I like Nayonnaise because its much lower in fat and calories than other vegan mayos (only 3 g. of fat I believe in 2 Tbsp.), and because it has a tangy flavor like salad dressing.
I toast the vegan bread and melt the cheese. Then I heap on the salad and add raw Napa cabbage or crispy Romaine lettuce, use the rib sections and not the leaves, this section is much crispier, and finally add sliced tomatoes.
The salad tastes much better the next day, after it has marinated! I eat this everyday, it is soooo good! If you like it saltier, you can add 1 Tbsp. of Tamari to the mixture.