Tofu “Egg” Salad

Ingredients

• 1
  
  block “lite” firm tofu (mine was 12.3 ounces)
  
• 2
  
  tablespoons nutritional yeast
  
• 1/4
  
  teaspoon turmeric
  
• 1
  
  tablespoon Dijon mustard
  
• 1
  
  tablespoon celery and celery leaves, minced
  
• 1
  
  tablespoon onion, minced
  
• 
  
  squeeze lemon juice
  
• 
  
  salt & pepper to taste
  
• 4
  
  slices whole wheat bread
  

Directions

1. Tofu is packed in water which you should remove for a better consistency and to better soak up the flavoring. Remove it from the packaging and wrap the block of tofu in a cheesecloth or paper towels and place it on a plate with a plate or skillet on top of it to squish out some of the liquid. You may have to change out the paper towels and replace them at least once. Let it sit for 15 – 20 minutes or, if you plan ahead you can let it sit overnight in the fridge to remove more water.
2. Once the water has been removed, crumble the tofu into a bowl and add the remaining ingredients and mix well.
3. Divide the tofu mixture into two sandwiches and serve.