Eggless Salad

Ingredients

• 1  celery stalks whole minced
• 0.3 tsp mild curry powder 
• 1.5 tbsp dijon mustard 
• 12 ounces extra-firm tofu 
• 0.3 tsp garlic powder 
• 1 tbsp soya sauce low sodium
• 2 tbsp vegan mayo fat-free ()
• 1.3 tbsp nutritional yeast 
• 0.3 tsp onion powder 
• 2 tbsp relish (dill pickle)
• 0.5 tsp salt black
• 0.5 tsp turmeric 

Equipment

• mixing bowl

Directions

1. If using firm tofu, press for at least 20 minutes. Give exrta-firm tofu a good squeeze before starting. Crumble tofu into a large mixing bowl.
2. Add remaining ingredients and stir until well combined.
3. Let set for a few minutes (this allows the flavor to merge but also enhances the yellow coloring). Stir again. Taste, adjusting spices as necessary.
4. Add black pepper to taste and serve.I used the fat-free vegan mayo from The Happy Herbivore Cookbook. However, Nasoya makes a commercial fat-free vegan mayo and there are several low fat varieties by other brands.Nutritional Information
5. Amount Per Serving
6. Calories
7. Fat
8. 80g
9. Carbohydrate
10. 20gDietary Fiber1.50gSugars2.40gProtein6g