This is a great sandwich filler! It tastes great and is really versatile. It can also be served on crackers, in wraps, whatever. I got this recipe from Dale at the New Leaf Vegan Society. Be sure to check out that blog, too! We served it at the Valley Earth Fest last year and everyone (vegan or not) loved it. Super-packed with protein, too! Anyhow, I love it so much that I am including the recipe.
Tofu Eggless Salad
1 carton of firm-extra firm tofu
1/4 cup each of onion, celery, sweet peppers (flexible...if you don't like it, DUH, don't put it in there!)
2 Tbsp dried or fresh parley, cilantro, etc. (again, flexible...but adding herbs makes it interesting!)
1/2 Vegan Mayo (I like Spectrum)
1 Tbsp mustard
1 Tbsp vinegar
1/4 tsp Turmeric (no substitutions for this, it is a necessity)
1/2 tsp black pepper
1/4 or so of salt
Drain the tofu and try to squeeze out a good amount of the water. I probably don't get out as much as I could, but straight out of the fridge the tofu is COLD and I am wimpy. Hey, it still turns out great, so don't worry about getting every drop of moisture out. Crumble the tofu into a medium bowl. Stir in everything else. You can eat it right away or let it sit for a while in the fridge. It gets better the longer it sits. If you have a lot of people eating, it won't last very long, so make a double batch!
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