Vegan Egg Salad
1 block extra firm tofu, frozen, thawed, and drained
2 tablespoon fresh lemon juice
I heaping tablespoon spicy brown mustard
2-3 tablespoon olive oil (to blend)
garlic powder to taste
1 tablespoon sweet pickle relish
minced onion (optional to taste)
In a food processor, crumble tofu and add all ingredients, except onion and relish. Blend to the consistency of hummus.
Add the relish and onion, stir to combine.
Serve over toasted bread with tomatoes and lettuce. Tastes just like egg salad with out the egg whites, which I hated anyway and always regreted throwing out. Also, not as loaded with cholesterol like egg yolk egg salad. enjoy!!!