Submitted by: Maida (original source unknown)
This tofu-based filling is reminiscent of a traditional egg and mayo salad recipe, but studded with raw veggies that provide color as well as a little crunch.
1 pound firm tofu, patted dry
1/2 cup soy mayonnaise, fatfree
1-1/2 teaspoons lemon juice
1 teaspoon onion powder
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon turmeric
1/8 teaspoon freshly ground black pepper
1/2 cup carrots, shredded
1/2 cup red bell pepper, diced
1/2 cup celery, diced
1/4 cup green onions, sliced
1/4 cup freshly chopped parsley
Wrap the block of tofu in a clean, lint-free towel, place in a colander, and balance a large plate over the top of it. Place a large can or something heavy on top of the plate and leave the tofu to sit for 30 minutes (be sure to put the colander in the sink or place a bowl beneath it to catch the excess water). This pressing technique makes the texture of the tofu much firmer. When done, use your fingers to crumble the pressed tofu into a bowl. Add the soy mayonnaise, lemon juice, onion powder, garlic powder, salt, turmeric, and pepper, and stir well to thoroughly coat the tofu. Add the carrots, red pepper, celery, green onions, and parsley, and stir well to combine. Cover and chill for 1 hour to allow the flavors to blend. The color of the eggless egg salad will turn more yellow as it chills.