RECIPE-NAME: "Tofu egg salad"
RECIPE-SOURCE: "Unknown"
RECIPE-INGREDIENTS: [
    ["tofu" "1 block medium or firm"]
    ["vegan mayonnaise" "1/4 cup"]
    ["dijon mustard" "1 Tablespoon"]
    ["nutritional yeast" "2-3 Tablespoons"]
    ["apple cider vinegar" "1 Tablespoon"]
    ["garlic powder" "1 teaspoon"]
    ["turmeric" "1/4 teaspoon"]
    ["paprika" "1/4 teaspoon"]
    ["salt" "1/2 teaspoon"]
    ["celery" "chopped, optional"]
    ["parsley" "chopped, optional"]
    ["dill" "chopped, optional"]
]
RECIPE-PROCEDURE: {
Squeeze water out of tofu.

Mix together everything but tofu and optional herbs.

Crumble tofu and mix with sauce.

Stir in chopped herbs.
}
RECIPE-NOTES: {
Original recipe called for black salt, whatever that is.

Hands work well for mixing.

For a little extra nutrition, you can hide a small
amount of mushroom and kale in this by cooking it in
a little water and mixing it in.
}