I never expected I'd be posting a recipe but after trying a (vegan) tomato soup recipe I found at The Gardeners Cottage, it reminded me that eating well can be simple and delicious. I'm not a vegan or even a vegetarian but I am severely allergic to eggs. This is a recipe I've developed for "egg salad." Everyone who's tried it likes it and I've even fooled a few people. I would recommend making this the day before as it allows the tofu to absorb the flavors of the ingredients. This is a great "faux" dish so I thought I'd share it.
Ingredients: Serves 3 1 package extra firm tofu
1 stalk celery
1 scallion (or diced onion, 2 tablespoons-ish)
1/4 cup Vegenaise (or mayo if desired)
1 tsp. dijon or yellow mustard
1 tsp. horseradish (optional, I rarely have it on hand)
1/2 tsp. dill
1/4 tsp. garlic powder (also optional)
1/8 turmeric (makes the "egg salad" yellow)
1/2 tsp salt (or to taste)
1/4 tsp. pepper (or to taste)
Drain the tofu and, if time permits, allow it to sit on a few paper towels or a clean dish cloth to pull more water out of it. 
Cut the tofu into cubes. Part of making a "faux" dish is fooling the eyes as well as the tastebuds so you want to cut the tofu into pieces that resemble the size and shape of diced eggs. First, cut the tofu first into two layers. Then cut those layers into strips and finally into cubes. I try not to make the strips too parallel so the cubes aren't too perfect. Transfer to a medium-sized mixing bowl.
Add the spices, mustard, horseradish (if you have it), salt and pepper. Add the Vegenaise/mayo and mix everything together. It won't look very yellow at first; the turmeric needs some time to disperse. Note: All of these measurements are approximate. I never measure so if there's something you like, add a little more.
And here's the final product: A nice piece of sprouted wheat bread, a few tomato slices, some fresh mixed greens as a bed for my "egg salad." Topped with some sliced scallion greens and a sprinkle of salt and pepper, it's the perfect lunch.
Cut the tofu into cubes. Part of making a "faux" dish is fooling the eyes as well as the tastebuds so you want to cut the tofu into pieces that resemble the size and shape of diced eggs. First, cut the tofu first into two layers. Then cut those layers into strips and finally into cubes. I try not to make the strips too parallel so the cubes aren't too perfect. Transfer to a medium-sized mixing bowl.
Dice the celery and scallion/onion and add to tofu.
Add the spices, mustard, horseradish (if you have it), salt and pepper. Add the Vegenaise/mayo and mix everything together. It won't look very yellow at first; the turmeric needs some time to disperse. Note: All of these measurements are approximate. I never measure so if there's something you like, add a little more.If you let the "egg salad" sit overnight, taste prior to serving. I find the tofu really absorbs flavors and it sometimes need a little adjustment of salt and pepper or a little more Vegenaise if you'd like it creamier.
And here's the final product: A nice piece of sprouted wheat bread, a few tomato slices, some fresh mixed greens as a bed for my "egg salad." Topped with some sliced scallion greens and a sprinkle of salt and pepper, it's the perfect lunch. 
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