Vegan Egg salad

Adapted from: http://www.vegkitchen.com/recipes/tofu-eggless-%E2%80%9Cegg-salad%E2%80%9D-sandwiches/

Serves: 4 to 6

14- to 16-oz. tub firm tofu, well drained
1 lg. stalk celery, finely diced
1 scallion, finely chopped
1 bell pepper, finely chopped
1/3 c. vegan mayonnaise, or as desired
1 to 2 tsp. prepared Dijon mustard, to taste
1 tsp. curry powder, or more, to taste
1 tsp. cilantro, finely chopped
2 to 3 Tbsp. nutritional yeast, recommended
Himalayan Salt and freshly ground pepper to taste


Directions:

1. Cut tofu into slabs crosswise and dabbing excess liquid, with a clean kitchen towel, or paper towel. place into a mixing bowl, and mash with a potato masher. Add in scallions and celery, bell pepper, cilantro.

2. blend together in a small mixing bowl, mayonnaise, mustard, curry, nutritional yeast and incorporate well. pouring mayonnaise mixture over the tofu mixture and blend until incorporated well.