This is a delicious vegan alternative to egg or tuna salad. Tofu is an extremely versatile source of soy, and varies in firmness relative to the amount of liquid that has been pressed from it. I find firm tofu works best in this recipe for an appetizing look and taste. Seek out the freshest possible tofu made from organic soy, and avoid buying the type sold in bulk in big vats, as it can easily be contaminated. Keep your tofu submerged in fresh water in the refrigerator, change the water daily, and eat it within a week. This recipe is easy to whip up in a few minutes. Use it as a sandwich filling or as a snack on whole-grain crackers. Be sure to choose crackers made without partially hydrogenated oil.
