tofu "egg" salad

By sanmo_babe

Ingredients

• 1 block "lite" firm tofu (mine was 12.3 ounces)
• 2 tablespoons nutritional yeast
• 1/4 teaspoon turmeric
• 1 tablespoon Dijon mustard
• 1 tablespoon celery and celery leaves, minced
• 1 tablespoon onion, minced
• squeeze lemon juice
• salt & pepper to taste
• 4 slices whole wheat bread

Details

Servings 2

Preparation

Step 1

Heat a 12 inch skillet over medium-high heat.
Crumble the tofu into the skillet with your fingers.
Add the nutritional yeast and turmeric and cook for 10-15 minutes or until some of the water has cooked out. There are many ways of extracting the excess water, but this is easy enough. Set aside to cool. Drain of any excess liquid.
Combine the cooled tofu mixture, Dijon mustard, celerey/celery leaves, onion, lemon juice, salt & pepper.
Divide the tofu mixture into two sandwiches and serve.