Recipe: Egg Free Egg Salad (using tofu) and Vegan Mayonnaise

EGG FREE EGG SALAD

"This wonderful dish acquires a yellow color thanks to the turmeric."

1 lb. extra firm tofu, crumbled
3/4 cup celery, diced
1/2 cup red onion, diced
1/2 cup vegan mayonnaise, (recipe follows)
1 tablespoon dill, minced, or 1/2 teaspoon dry
2 1/2 teaspoons stone ground mustard
1 1/2 teaspoons apple cider vinegar, raw
1 teaspoon turmeric powder
1/2 teaspoon garlic, minced
Black pepper, ground to taste
Sea salt, to taste
2 1/2 tablespoons Nama shoyu

Combine all ingredients in a large mixing bowl and gently mix well. For additional flavor, allow to sit for a few hours before serving.

VEGAN MAYONNAISE
Makes 3 1/2 cups

2 1/4 cups safflower oil
1 cup soy milk
1 tablespoon maple syrup or agave nectar
3/4 teaspoon sea salt, or to taste
2 to 2 1/2 teaspoons apple cider vinegar, raw or lemon juice, fresh squeezed
1/2 teaspoon Dijon mustard

Combine all ingredients except vinegar or lemon juice in blender, blending until smooth. Slowly add vinegar or lemon juice until liquid thickens.

Serving Suggestions:
Great as a sandwich and wrap filling or in stuffed tomatoes with a salad.

Makes 3-4 servings
Source: Vegan World Fusion Cuisine by Mark Reinfeld and Bo Rinaldi