By Sara Andrews
This recipe is from one of the first vegan cookbooks I bought back in the late 1990s: Vegan Vittles by Joanna Stepaniak. This book first introduced me to exotic (to me) ingredients like tofu and nutritional yeast. These are now standards in my household.
1/2 pound regular tofu (firm), rinsed, patted dry, and well mashed (If you buy the vacuum sealed kind you can skip the rinsing and drying steps)
1/4 cup egg-free mayo (homemade or store bought)
1/4 cup diced celery
2 tablespoons minced fresh parsley (optional)
2 teaspoons pickle relish, drained
1/2 teaspoon onion granules
1/8 teaspoon turmeric
salt and ground pepper to taste
Place all the ingredients in a medium mixing bowl and stir them together until they are thoroughly combined. Serve the salad at once, or transfer it to a storage container, and chill it in the refrigerator.
Yield: about 1 1/4 cups