Tofu makes an excellent stand-in for egg salad. Use as a sandwich filling or serve with whole grain crackers.
3/4 pound firm tofu
2 Tablespoons light or low-fat mayonnaise
3 teaspoons brown mustard
1/2 teaspoon lite soy sauce
1/2 cup diced celery
1 Tablespoon diced red onion
1/2 seeded and diced red bell pepper
1 teapsoon dill
Black pepper to taste
Prepare tofu by draining the water from the package and placing tofu between two plates.
Put a heavy object on top and let stand for 10 to 15 minutes. Drain the water the collects on the bottom plate every few minutes.
In a small bowl, mix the mayonnaise, mustard and soy sauce.
In a medium bowl, combine the diced tofu, celery, onion, red pepper, dill and black pepper; stir in the mayonnaise mixture and toss gently to coat.
Refrigerate covered until the flavors are blended - at least one hour.