Tofu Salad

16 oz block extra firm tofu

2 1/2 ribs celery

4 oz mayo

3 T plain yogurt

1 1/2 T ranch dressing

1 1/2 T yellow mustard

1 T Bragg liquid aminos

1/8 t salt

sprinkle black pepper

Steam tofu for 5 mins and place in freezer to cool.

Chop celery and place in a bowl.

Mix in remaining ingredients.

Once cooled, smash tofu with a fork and combine.

Satsi's mom!!!

Golden Temple Restaurant (Washington D. C.), 1975

Note 1:

I almost always add tumeric for more color.

I also love smoked paprika!

Less importantly, I sometimes add a little onion and garlic powder.

Finely chopped green onion doesn't hurt either :)

Note 2:

For vegans, one 14 oz jar of vegan mayo is plenty for a double batch.

(Cut the regular mayo, yogurt, and ranch).