:: inspired by a traditional Polish "Jarzynowa" or "Holiday" Salad
1 pkg Firm Tofu - this time we used Mori-Nu Organic Silken Tofu FIRM (12.3 oz (349g) 2- 3 Tbsp - vegan mayonnaise (We used Follow Your Heart High Omega-3 vegenaise) ¼ tsp - honey (or Madhava agave nectar) ½ - 1/3 tsp - sea salt (Kala Namak or black salt is often used in egg(less) egg recipes for its characteristic sulfurous hard-boiled egg aroma) ¼ tsp - tumeric 1/8 tsp - dry mustard (ground mustard seeds) or 1 Tbsp of Dijon liquid mustard 2 Tbsp - sweet pickle relish (shredded, optional). My family rarely eats pickles; we skipped this ingredient without sacrificing the taste 2 Tbsp - minced scallions 2 Tbsp - minced celery (about 1 medium stalk) 2 Tbsp - minced radish (optional, about 3 medium radishes) 1/8 tsp - freshly ground black pepper
Drain tofu and pat dry with paper towels. Crumble or cube tofu into medium bowl. In another small bowl, mix vegenaise, honey, salt, turmeric and mustard. Add tofu. Mix in remaining ingredients.Refrigerate 30 minutes. Serve with toasted bread, chapatti or flat bread. If you like, sprinkle the salad with toasted sunflower seeds, dried cranberries or Nutritional yeast flakes. Serves 2 -3 hungry kids.