A yummy, easy, egg-free version of a classic lunch staple.
Mix together:
1/2 tub of firm tofu, excess water squeezed out, then crumbled
1 tsp turmeric, for color
1 tsp garlic powder
1/4 small red onion finely chopped (add to taste, don’t over do it)
1-2 Tbsp mustard (as recently mentioned, I like a LOT of mustard. Specifically, I like Whole Foods Organic German Mustard)
1-2 Tbsp pickle relish (I like a LOT of this too)
~ 1 tbsp of some kind of vegan mayonnaise (optional, but a little bit goes a long way)
Serve wrapped in a big cabbage leaf or a sprouted wheat tortilla.