Eggless Egg Salad - cooking recipe

Ingredients

12 ounces extra firm tofu, drained and patted dry of all excess moisture
2 tablespoons low-fat vegan mayonnaise
1 teaspoon Dijon mustard
2 teaspoons dill pickle relish
1/2 teaspoon turmeric
1 teaspoon dried dill
2 scallions, thinly sliced
1 celery rib, sliced and finely chopped
1/2 teaspoon apple cider vinegar
salt
pepper

Preparation

Slice one-third of the tofu and mash in a bowl.
Add the other ingredients in whatever order you wish.
I like to slice and cube the remaining tofu so it resembles the egg salad I grew up with: kind of chunky with the yolks fully incorporated.
Enjoy on rye bread or on crispy crackers.
Bon appetite!