This recipe is from Valerie Wilson.  

 

1 lb. firm tofu, drain, rinse, wrap in towel for 10 minutes

½ cup low-fat vegan mayo, may need a little more or less…

1/3 cup celery, minced (1 large rib)

1 T dried parsley (or 2 T fresh, minced)

1 T dried onion flakes (or 2 T fresh, minced)

1 1/2  T yellow mustard

2 tsp. tamari

2 tsp. nutritional yeast flakes

1 to 2 tsp. lemon juice

¼ tsp. EACH black pepper, turmeric, curry powder

1/8 tsp. EACH garlic powder and cumin

 

Crumble the tofu into a bowl.  Add the vegan mayo and stir. 

Add the remaining ingredients and stir to incorporate.

Let sit, refrigerated, at least 1 hour or overnight to blend flavors.