No Egg Salad

Hi Everyone!! Happy Easter! This has always been one of my favorite holidays. I love the colors, the fact it celebrates life, and all the good food. As a kid, I loved to color eggs. I would crack my eggs on purpose before I colored the last batch so I would have colored egg salad sandwiches for lunch the following week. For those of you who miss those days, here is my husband's wonderful no egg salad recipe. This is from Jason's wonderful magazine www.veganculinaryexperience.com. If you haven't signed up yet, do so. It is full of recipes, articles, reviews, and wonder.

No Egg Salad Sandwich

Serves 4

14 oz. of extra firm tofu                                                                                                             

1/3 cup of Veganaise

1 stalk of celery, sliced                                                                                                  
1 tbsp. of fresh dill

½ tsp. of paprika                                                                                                              

 ½ tsp. of turmeric

½ tsp. of cayenne pepper                                                                                           

½ tsp. of ground yellow mustard

½ tsp. of freshly ground pepper                                                                                               

½ tsp. of salt

8 slices of bread                                                                                                               
Option:  1 lettuce leaf per sandwich

Drain and rinse the tofu and press it slightly to release more of the moisture. In a metal bowl, smash the tofu with a whisk until it is crumbly. Slice the celery. Mix in all ingredients except the bread. Separate the portions into fourths and make your sandwiches.