Quick & Easy Eggless Egg Salad

Ingredients:
14 oz block of extra firm tofu, rinsed and drained
¼ cup red onion, finely chopped
2 celery ribs, finely chopped
2 green onions, chopped
¼ cup light mayonnaise
2 Tbsp Dijon mustard
1 tsp apple cider vinegar
½ tsp each of onion powder, garlic powder, and turmeric
¼ tsp celery seed
Black pepper, to taste

Directions:
1. Slice tofu in half length wise. Press between paper towels to remove excess moisture. Crumble tofu into small bite-sized pieces with your hands into a large bowl.
2. Add the onion and celery to the tofu. Toss ingredients to distribute evenly.
3. In a small mixing bowl, combine mayonnaise, mustard, vinegar, sea salt, black pepper, celery seed, onion and garlic powder, and turmeric.
4. Combine the mayonnaise mixture with the tofu mixture.
5. Allow to chill for 1 hour before serving.

Yield: 4, ½ c servings

Nutrition information per serving: 147 calories, 10 g protein, 6 g carbohydrate, 10 g total fat with 1 g saturated fat, 5 mg cholesterol, <1 g dietary fiber, 484 mg sodium

Exchanges per serving: 1 protein, 1 ½ fats, ½ vegetable

Source: Adapted recipe by Marianne Wetherill, RD/LD  St. John Medical Center