Ingredients:

14 oz package firm water-packed tofu

3/4 cup plant-based Sour Cream or mayo

1 Tbsp spicy brown mustard

1 Tbsp yellow mustard

1 Tbsp roasted red pepper

1 Tbsp chopped pickles

1/2 tsp paprika

Black pepper - a grinding or two

Instructions:

1. Drain and press tofu and let it sit wrapped in a towel to absorb any leftover water.

2. In the meantime, add all remaining ingredients to a bowl and mix well.

3. Cut the tofu into very small cubes and add to the bowl and give it a good stir.

4. Store in an airtight container until you’re ready to serve.

Serve as a sandwich between bread slices, stuffed in a pita, rolled in a whole grain tortilla, on rice cakes or crackers. And don’t forget to pile on spinach, lettuce, grated carrots, sprouts….anything fresh you have on hand to elevate the freshness of this delicious Egg Salad.