Recipe: Eggless Egg Salad

EGGLESS EGG SALAD

1 (10 1/2 oz) pkg firm silken tofu, drained
1 tsp. apple cider vinegar
2 tsp. prepared yellow mustard
1 tsp. honey
1/2 tsp. turmeric
2 tbsp. diced celery
2 tbsp. diced onion
1 tsp. chopped parsley
dash paprika
1/2 tsp. white pepper

Crumble or cube tofu into a small mixing bowl; set aside.

In a separate bowl, combine vinegar, mustard, honey, and turmeric. Mix thoroughly and pour over tofu.

Stir in celery, onion, parsley, white pepper, and paprika.

Refrigerate about 30 minutes to allow the flavors to mellow before serving.

Servings: 3