1 lb firm tofu
1/3 cup vegan mayonnaise
1/2 tsp salt
2 tsps mustard
1/4 tsp garlic powder
pepper to taste
1/2 tsp soy sauce
1 green pepper, minced, optional
2-3 green onions, or 1 small onion minced, optional
1 rib of celery, chopped fine, optional
Mash tofu to a crumbly consistency. Add vegan mayonnaise, mustard,
and seasonings; mix well. Add vegetables and mix again.
Spread some more vegan mayonnaise on your slices of bread, sprinkle
with more salt and pepper to taste, and spread on the non-egg-salad
Keeps for about a week in the fridge.