Contributed by www.endlessharvest.org

Here's a great filling to boost your protein intake with tofu. It's just like egg salad, and can be used in sandwiches, stuffed in pitas and wraps, spread on crackers, or even as a veggie dip. The recipe originally called for celery, but shredded carrots have been subbed here.

Ingredients

1 pkg (14-16 oz) firm tofu, rinsed and drained
1/2 C Mayonnaise
1 tsp fresh Lemon juice
1 tsp Turmeric
1/2 tsp dry Mustard
1-2 Carrots, grated
1/4 C chopped Green onion greens
1/4 tsp Salt
1/4 tsp Pepper to taste

Instructions

Finely mash tofu with a fork in a medium bowl, then let drain in a fine sieve set over another bowl, about 15 minutes. Discard liquid. Another option is to place the whole tofu block between two plates and place a bowl filled with water on the top plate to squash the water out of the tofu. Let it sit for about 30 minutes - the water will squeeze out on the bottom plate. While tofu drains, whish together mayonnaise, lemon juice, turmeric, and mustard in a medium bowl, then stir in tofu, carrots, salt, and pepper. Spread onto your sandwich, add your favourite fixings, and serve. To store, keep in a covered container in the fridge for up to a couple of days.

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