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A NO EGG EGG SALAD SANDWICH Recipe

Ingredients
  • 3/4 cup Japanese sliken firm tofu (6 ounce)
  • 1/2 teaspoon fresh lemon juice
  • 1 teaspoon prepared yellow mustard
  • 1/2 teaspoon honey
  • 1/4 teaspoon turmeric
  • 1 tablespoon celery, diced
  • 1 tablespoon onion, diced
  • 1 teaspoon parsley, chopped
  • dash of paprika
  • salt and pepper to taste
Directions
Crumble the tofu in a mixing bowl with a fork. Add all of the remaining ingredients and stir to combine. Taste; season to taste. Spread on favorite bread. Refrigerated, it will keep for 2-3 days. Makes 2-3 servings.
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