1 (14 ounce) package medium grade tofu, pressed and drained
3 tablespoons onion, chopped
2 stalks celery, chopped
2 tablespoons fresh parsley, chopped
1/2 teaspoon dried dill
3 tablespoons dill relish
3 tablespoons stone ground mustard
2 tablespoons + 1 teaspoon lemon juice
1 teaspoon agave nectar
salt and pepper, to taste
3/4 a (16 ounce) jar vegan mayonnaise
1. In a bowl, mash the tofu well.
2. Add the onion, celery, parsley, and dried dill to the tofu. Mix well.
3. Next, add the dill relish, mustard, lemon juice, agave, salt, and pepper. Combine well.
4. Lastly, add the mayonnaise. Combine well.
Source of recipe: I wrote the recipe. For more information, please see my blog here: http://veganmiss.blogspot.com/2011/01/eggless-egg-salad.html