This is such a simple recipe- it takes less than 10 minutes to make.  It is so good, it can also take less than 10 minutes to eat.  I was never a huge fan of regular egg salad, but this tastes pretty great.  Try it on a sandwich, on top of toast, or as a dip with crackers or tortilla chips.  So good!

Ingredients:

• 1lb firm tofu- crushed
• 1 dill pickle spear (1/4 of a whole pickle)- minced with skin removed
• 2 green onion stalks- sliced thin (remove the white portion and the tough green end)
• 1-2 garlic cloves- minced
• 1/2 tsp spicy mustard
• 1/4 cup nutritional yeast
• 1 tsp Braggs
• Pinch of dill
• 1/2 tsp tumeric
• 2 heaping tablespoons Vegenaise (serving spoon size, not the measuring spoon)
• Salt and pepper to taste

Steps:

1. Crush the tofu in a medium sized bowl- a potato masher works great for this.
2. Add the green onion, pickle, and garlic.  You can adjust the amount of garlic to suit your taste- it gives it a sharp taste.  I personally like to remove the skin of the pickle with a paring knife to give the egg salad a smoother consistency, but most people probably won’t care either way.
3. Stir things up well, then add the mustard, dill, tumeric, Braggs, and nutritional yeast.  Stir again.
4. Now add the Vegenaise.  I use two spoons for this- one spoon to scoop the Vegenaise into the tofu mixture, and the other to stir things up.  I add two heaping spoonfuls and then stir it well.  You can add more to help create the consistency that you want- less will make it stiffer, more will make a more watery consistency.
5. Add salt and pepper according to your taste, then crush it!

Enjoy!

-JD