Wrap the block of tofu in a clean, lint-free towel. Place a colander in the sink or over a bowl, place the towel-wrapped tofu in the colander, and place a large plate over the top of it. Place a large can or something very heavy on top of the plate and leave tofu to sit for 30 minutes. This technique makes the texture of the tofu much firmer. Using your fingers, crumble the pressed tofu into a bowl. Add the Almond Mayonnaise, lemon juice, salt, onion powder, turmeric, and pepper, and stir well to thoroughly coat the tofu. Add the remaining ingredients and stir well to combine. Cover and chill for 1 hour to allow the flavors to blend. The color of the eggless egg salad will turn more yellow also as it chills. Use as a filling for sandwiches, salads, and vegetables.
Yield: 3 Cups
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