2 cups cooked chickpeas
1 cup vegan mayonnaise
2 tablespoons prepared mustard
10 ounces extra firm tofu, cubed
salt and pepper, to taste
paprika, to taste, optional
1. Place chickpeas, mayonnaise, and mustard in food processor and blend until smooth.
2. Place mixture in a bowl and fold in cubed tofu.
3. If desired, sprinkle some seasoning on top.
Source of recipe: I'm working on a potato salad with "egg" and this was one step in the process.