The Six Million Dollar Tofu 'Egg' Salad | Oregonian Recipes

Ingredients

• 1 (16-ounce) package extra-firm tofu, drained and pressed
• 1/3 cup vegan mayonnaise (such as Vegenaise or Just Mayo)
• 2 medium dill pickles, diced
• 1/4 cup chopped kale leaves
• 2 stalks celery, diced
• 1-1/2 teaspoons chopped fresh dill
• 1/4 red onion, diced
• 2-1/2 teaspoons Dijon mustard
• 1/4 cup nutritional yeast
• 1/2 teaspoon ground cumin
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon celery seed
• 1 teaspoon tahini
• 1/2 teaspoon lemon juice
• 1/2 teaspoon grated lemon zest
• Toast, for serving