Curried Tofu Salad - cooking recipe

Ingredients

14 ounces extra firm tofu (w/ liquid pressed out)
1/2 medium red onion, finely minced
1 stalk celery, finely minced
1/4 cup Miracle Whip or 1/4 cup mayonnaise, more if desired
4 teaspoons curry powder (or more)
1/4 lemon, juice of
salt and pepper

Preparation

To press liquid out of tofu: place in a flat-bottomed sieve, put a plate on top and weight it down w/ something heavy-- after about an hour you'll probably have about 1/4- 1/2 cup of liquid pressed out.
Chop tofu, not too small-- I use an wire egg slicer.
Combine tofu, celery& onion.
Add mayo, curry, lemon juice, and salt&pepper.
Gently mix.
Can use immediately but will be more flavorful if left in refridge for several hours to overnight.
Great as a sandwich filling (similar to egg salad) or as a dip for vege crudites.
Enjoy!