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From:	Kelsey (75.67.235.122)
Subject:	Re: Mock "Egg" Salad
Date:	June 10, 2009 at 12:53 pm PST

In Reply to: Mock posted by Melissa Shannon on June 9, 2009 at 4:35 pm:

I cube my tofu (extra firm not frozen) as small as I can, then pan fry in a tiny amount of olive oil until a very light golden color and the texture of hard boiled eggs. It gets a little rubbery and not crumbly. My hubby asks for seconds every time and he's a huge egg fan. Then I just add mayo, garlic, salt, pepper, relish, and yellow mustard. For 1 lb of tofu I think I use 1/4 c mayo, .5 to 1 tb dill relish, 1 tb mustard, sprinkles of salt, pepper and garlic. Then a lot of chopped celery or onion. I sprinkle a tiny amount of turmeric if there won't be any leftovers, it really adds an egg like flavor, but it gets bitter after a few hours.

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