Old School Vegan Egg Salad

• 12 ounces extra firm tofu, pressed, drained and dried
• 2 tablespoons Veganaise
• 1/3 cup olive oil
• 2 teaspoons dijon mustard
• 2 teaspoons white wine vinegar
• 1 teaspoon lemon juice
• 1/2 teaspoon salt
• 3/4 teaspoon Indian black salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried dill
• 1/2 teaspoon paprika, plus extra for dusting
• 1 teaspoon turmeric
• 12-15 ounces firm tofu, pressed, drained and well crumbled
• 1/2 small onion, finely minced
• 1 stalk celery, finely chopped
• 1-2 tablespoons dried dill
• paprika, for garnish

1. Put all ingredients, except for the crumbled tofu, onion, celery and extra dill in food processor or blender until well incorporated and smooth.
2. Scrape blended ingredients into a bowl and mix in the crumbled tofu, onion, chopped celery and extra dill until well incorporated.
3. Serve on toasted bread, dust with paprika and enjoy!

pressed, veganaise, olive oil, mustard, white wine vinegar, lemon juice, salt, indian black salt, garlic, dill, paprika, turmeric, pressed, onion, celery, dill, paprika

Taken from food52.com/recipes/18443-old-school-vegan-egg-salad (may not work)