Tofu "Egg" Salad
From The Hip Chick’s Guide to Macrobiotics by Jessica Porter
Used with permission from the author.

1 pound firm or extra-firm tofu
½ cup Tofu Mayonnaise or store-bought (*Northern Vegans recommends Vegenaise)
1/4 cup tahini
1/4 cup minced red onion
1/4 cup minced dill pickles
1 tablespoon umeboshi plum vinegar
1 tablespoon organic Dijon mustard
1 teaspoon shoyu (soy sauce)
½ teaspoon mirin
½ teaspoon turmeric
1/8 teaspoon black pepper (optional)

Boil the tofu for 5 minutes to make it more digestible. Set aside and let cool. Mix together all
other ingredients and crumble tofu into it. Mix thoroughly and serve.

Serves 4.