Eggless Egg Salad

All the protein - the fat = healthier faux egg salad ... isn't it just beautiful?!?! Plus it comes together in just a few minutes and you have a quick lunch for a few days after. Believe me, you're not going to mind having this for lunch everyday for three days straight!



Ingredients:
1- 16oz. pkg. EXTRA FIRM water packed tofu
1 celery stalk finely diced
1/2 medium yellow onion finely diced
2 tablespoons sweet relish
2 teaspoons dijon mustard
1/4 - 1/2 teaspoon salt (to taste)
1/4 teaspoon pepper
1/3 cup nayonaise
1 teaspoon lemon juice

1. Drain water out of the tofu package and crumble tofu with your own hands as crumbly as you can. I like to put it in a strainer and after I have crumbled it I leave it there for a few minutes or so to keep draining the last few drops. Or if you're too prissy and don't like to get your hands dirty you can always just crumble it in a mixing bowl with a fork. Up to you!

2. Finely dice onion and celery. In a mixing bowl combine all ingredients; tofu, onion, celery, nayonaise, mustard, sweet relish, lemon juice, salt and pepper.That's it, done! Eat! (I will say however, it always tastes better the next day after it has sat in the fridge overnight... )

Another fun way to eat instead of a sandwich is just by diggin in with tortilla chips. These are my current favorites, Trader Joe's longboard chips. Rico!

Provecho!