(For all ingredients, please use organic versions if available)
50 ounces tofu
1 cup chopped cucumber
1 cup chopped celery
½ cup chopped green onion
Tomato
Fresh herbs (basil, mint, sage, rosemary)
2 – 3 tablespoons vegan mayonnaise
2 tablespoons Dijon mustard
2 tablespoons nutritional yeast
¾ tablespoon sweet dill pickles
½ teaspoon garlic powder
½ teaspoon turmeric
Salt
Black pepper
Serve with bread, salad greens, or in a wrap

1. Put about half of a block of tofu into cheesecloth or maybe handkerchief, and squeeze the water out of the tofu. The tofu now is a little crumbly.
2. Put the tofu into a mixing bowl and crumble the tofu with fingers. Do the same with the second part of the tofu.
   
3. Add 2 tablespoons of nutritional yeast into the tofu, half a teaspoon of turmeric, 2 tablespoons of Dijon mustard, and half a teaspoon of garlic powder.
4. Mix them all up.
5. Add in the vegan mayonnaise. To make a dry salad, just add 2 tablespoons of vegan mayonnaise, and 3 tablespoons for wetter salad.
6. Add the celery, the green onions and a bit of cucumber into the tofu.
7. Mix them.
8. Add a little bit of pepper or dill pickle (optional).
9. Add a few fresh herbs: basil, mint, sage, and rosemary.
10. To prepare the sandwich, scoop up some of the salad, add a couple of slices cucumbers and a few sprigs of oregano and basil.
11. To prepare for salad greens, add some more fresh green vegetables or some nice crusty bread.
12. To prepare for wrap, take a nice organic green wrap and scoop a little vegan egg salad in the middle, add some tomatoes, and sprinkle a little bit of pepper on top and a little bit of basil.
13. Prepare the egg salad a little bit ahead of time before meal, and put it to chill in the refrigerator. This salad will stay fresh for about 2 or 3 days.