Eggless Salad/Sandwich Spread by Zia Terhune

14-16 oz tub of firm or extra-firm tofu – squeezed gently between two saucers to drain, then mashed with fork or potato masher.

1 stalk finely chopped celery
¼ cup finely chopped onion
¼ cup vegan mayonnaise
2 Tbsp. yellow mustard
3 Tbsp. minced dill pickle or dill pickle relish
2 tsp. dill pickle juice or vinegar
½ tsp. each salt, garlic powder and onion powder
Pinch black pepper and turmeric (optional)

Mix all ingredients together and chill. Makes six sandwiches.

Leave a Reply