• 1 ½ pounds tofu, firm
• ½ cup eggless mayonnaise (Nasoya Nayonnaise is my favorite!)
• 2 red bell peppers, chopped finely
• 4 scallions (white and green parts), chopped finely
• 1 small carrot, finely shredded
• 3 Tbsp. chopped fresh parsley
• 2 stalks celery, finely chopped
• 1 tsp. onion granules
• ¼ tsp. turmeric
• 4 tsp. pickle relish
• 1 ½ Tbsp. prepared mustard
• 1 ½ tsp. sea salt
• 1 ½ tsp. garlic powder
• Black pepper, to taste

In a large bowl, mash tofu with a fork or potato masher (alternatively, you may wish to finely cube the tofu). Add remaining ingredients and mix well. The resulting savory treat is wonderful as a sandwich spread, served on crackers, or as a side salad.

Variation:

Creamy Potato Salad:

In place of the mashed tofu, use:

• 4 large yukon potatoes
• 2 small red potatoes

Place potatoes in a large pot and cover with water. Boil for 25 minutes. Cool potatoes, peel, and cube. (Alternatively, you may simply steam the potatoes, peel, and cube - or leave the peels on for a more rustic potato salad)

Make the dressing as in the eggless egg salad (combining all the ingredients together, minus the mashed tofu). Combine the cubed potatoes with the dressing. You may serve the potato salad as is, or chill for two hours.

To view more recipes from Compassionate Cooks and information on their DVD, Vegetarian Cooking, visit CompassionateCooks.com.