Kicking Egg Salad In The Face

CURRY TOFU PATE

If you don't already have...

1 package firm to extra firm tofu

1/2 small red onion, minced

1 celery rib, minced

3 tbsp veganaise

3 tsp curry powder

1 tbsp lemon juice

salt

pepper

Directions:

1. Drain tofu and set onto plate.
2. Weight the tofu to drain out as much water as possible for about an hour. If tofu is too watery the consistency will be off.
3. Mix veganaise with curry powder, lemon juice, salt & pepper to taste.
4. Crumble tofu gently into a bowl. Crumbles should be small but do not over-crumble until mixture looks puree.
5. Add in red onion and celery.
6. Gently mix the veganaise mixture with the tofu mixture and refrigerate for several hours covered before using.
7. Use pate as a veggie dip, on crackers, or as a sandwich spread.