Egg Salad Sandwich

• 15 ounces, weight Extra-firm Tofu, Drained
• 1/2 cups Diced Yellow Onion
• 2 Tablespoons Dijon Mustard (whole Grain If Possible)
• 2 Tablespoons Regular Yellow Mustard
• 3 Tablespoons Dairy Free Mayo (I Use Organic Vegenaise)
• 2 Tablespoons Sweet Relish (dill Works Too)
• 2 Tablespoons Apple Cider Vinegar
• 1 Tablespoon Lemon Juice
• 2 Tablespoons Chopped Parsley
• 1/2 teaspoons Celery Seed
• 1/4 teaspoons Ground Sea Salt
• 1/4 teaspoons Freshly Ground Black Pepper
• Favorite Bread (gluten Free, If Desired)

1. Cut tofu into 3 sections lengthwise.
2. Using paper towel, press on tofu to remove any excess moisture.
3. Flip tofu over and repeat until you can get most of the moisture out.
4. Using your hands, crumble tofu into a large bowl and add chopped onion.
5. In a small bowl, combine both mustards, mayo, relish, apple cider vinegar, lemon juice, parsley, celery seed, sea salt and pepper.
6. Stir with a spoon until combined thoroughly.
7. Pour sauce over tofu mixture and stir to combine.
8. Scoop egg salad onto bread and enjoy.

yellow onion, dijon mustard, vegenaise, sweet relish, apple cider vinegar, lemon juice, parsley, celery, ground sea salt, freshly ground black pepper, favorite bread

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/e2809cegge2809d-salad-sandwich/ (may not work)