Almost Egg Salad

Ingredients

6 oz. extra-firm silken light tofu

1½ cups ½-inch cubes peeled potatoes, cooked

½ cup chopped celery

½ of a small onion, chopped (¼ cup)

¼ cup sliced radishes

2 tablespoons soaked raw unsalted cashews (see tip in intro)

1 tablespoon nutritional yeast

2 teaspoons yellow mustard

⅓ to ½ cup unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice

Freshly ground black pepper, to taste

Paprika

Directions

Place tofu between paper towels. Top with a plate weighted with an unopened can of food. Let stand 30 minutes to press out as much liquid as possible, replacing paper towels once during pressing.
Cut tofu into ½-inch cubes. In a large bowl toss together tofu, potatoes, celery, onion, and radishes.
In a small food processor or blender combine cashews, nutritional yeast, and mustard. Process until smooth, gradually adding plant milk until dressing is the consistency of ranch dressing.
Add dressing to vegetables; gently toss to coat.
Season with pepper and sprinkle with paprika.

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