• 1 (14 - 16 oz) block of tofu

• 1/2 cup mayonnaise

• 1 tablespoon Dijon mustard

• 1/2 teaspoon salt to taste

• black pepper to taste 

• 1/8 teaspoon turmeric (optional, for color)

• 2 green onions, chopped or 2 tablespoons red or white onion, finely chopped

• 1 stalk celery, finely diced

• 1-2 tablespoons fresh dill, finely chopped (optional)

• juice of half a lemon

1. Drain and press the tofu. Do not skip this step! If you don’t press out the excess liquid, your salad will be watery. Remove the tofu from the package and press the water out by placing tofu block between paper or lint-free towels and putting something heavy on top, for example, a skillet, for 30 minutes.  

After pressing the tofu, slice the block into thin, rectangular strips and then in the opposite direction to make smaller pieces to mimic the texture of chopped egg whites. For the most convincing texture, crumble half of the tofu to resemble egg yolks. Set aside.   

2. In a large bowl, combine mayonnaise, Dijon mustard, salt, pepper, and turmeric (if using).  Gently fold in the chopped and crumbled tofu, green onions, celery, and dill (if using). Finish with a squeeze of lemon juice. 

You can serve immediately or marinate in the fridge for 1 hour.  Leftovers can be stored in the refrigerator in an air-tight containers for up to 4 days.