Tofu Egg Salad - cooking recipe

Ingredients

2 lbs firm tofu
1/2 cup soy mayonnaise (or regular, your choice)
3 tablespoons Dijon mustard
1 teaspoon cayenne pepper
1/2 teaspoon turmeric
2 tablespoons chopped parsley
1 tablespoon chopped fresh dill (I've used dried as well)
1/2 cup green onion, diced
salt and pepper

Preparation

I always drain my tofu first.
I cut it into 1/4s, wrap it in paper towels on a cookie sheet, with another one on top, weighted down with some heavy canned goods.
Let sit in refrigerator for 10-20 minutes.
Mash the tofu in a bowl with a wooden spoon.
Mix tofu well with remaining ingredients.
Chill and serve.