Servings - 3 to 4
Place the tofu in a colander. Lay a plate on the tofu, then place something heavy like a can of tomatoes on top of the plate.
Put the colander in the sink or in a large bowl. This process will get rid of some of the water in the tofu. Let the tofu drain for an hour.
Now crumble the tofu in a mixing bowl and set aside.
Blend together the next 5 ingredients and add to the crumbled tofu.
Mix well and refrigerate. When making this salad, it is best made at least a couple hours or the day before eating.
Making a sandwich!
Use 2 slices of whole grain bread for each serving, spread the Eggless Egg Salad on a slice of bread... add a slice or two of tomato, sprinkle with a little salt, then add romaine lettuce, and finish off with another slice of bread. Optional ingredients...add some sliced sweet onion and a little hot sauce and you have a winner of a sandwich!