Tofu “Egg” Salad

  • 1 lb firm tofu
  • 1/2 cup tahini
  • 3 stalks celery
  • 1 medium green pepper
  • 1/2 medium red onion
  • 1/2 cup minced parsley
  • 2 TB tamari
  • 2 tsp fresh lemon juice
  • 1/2 tsp lemon zest

Drain the tofu and wrap in a clean kitchen towel. Press gently, yet firmly, to remove any excess water. Place in a bowl with the tahini and mash well with a fork. Mince the celery, pepper and onion. Add to mixture in bowl along with the minced parsley, tamari and lemon juice and zest. Mix well. Taste and adjust seasonings as desired. Serve with crackers, in a wrap or sandwich with shredded vegetables and lettuce or sprouts.