Tofu Egg Salad Recipe

• 2 lbs firm Tofu
• ½ cup Soy Mayonnaise
• 3 tbsp Dijon Mustard
• 1 tsp Cayenne Pepper
• ½ tsp Turmeric
• 2 tbsp Parsley (chopped)
• 1 tbsp fresh Dill (chopped)
• ½ cup Green Onion (diced)
• Salt (to taste)
• Pepper (to taste)

• Drain the tofu and cut it into ¼ pieces.
• Wrap the tofu pieces in paper towels and weigh it down with some heavy canned foods or any other weights.
• Refrigerate it for 10 to 20 minutes.
• Remove and mash the tofu pieces in a large bowl, using a wooden spoon.
• Add soy mayonnaise, Dijon mustard, cayenne pepper, turmeric, parsley, dill, green onion, salt and pepper. Mix well.
• Refrigerate until chilled.
• Serve.