Tofu Egg Salad - cooking recipe

Ingredients

2 tablespoons olive oil
1 (12 ounce) package extra firm tofu (pressed, drained and cubed or crumbled)
4 garlic cloves, minced
1/2 yellow onion, diced (1 cup)
1/4 cup nutritional yeast
1/4 teaspoon turmeric
1/2 teaspoon ground mustard
1/8 teaspoon dill
1/8 teaspoon paprika (smoked paprika is good too)
1/2 cup vegan mayonnaise (vegannaise)
1 tablespoon yellow mustard (French's recommended or use whole grain mustard if you like)
sea salt
fresh ground black pepper

Preparation

Place oil, onion and garlic in a skillet on medium high heat . Saute until fragrant, 3-5 minutes.
Add tofu (cut into tiny little 1/4 inch cubes or crumbled) and saute 10-12 minutes or until golden.
Reduce heat add spices and nutritional yeast. Fold until well coated, remove from heat and let cool.
Once cool, add mayonnaise and mustard. Mix well. Add salt and pepper to taste.
Keep refrigerated until ready to serve.
Serve on sprouted grain bread, in a whole grain tortilla, or on a bed of greens. Makes enough filling for 8 wraps or sandwiches.