Vegan Mock Egg Salad

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Cheeky Kitchen


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14 ounces extra firm tofu, drained

1/4 small onion, finely diced

1/3 cup fresh fennel or celery, finely chopped

1/3 cup Vegenaise

1 tablespoon dijon mustard

juice of 1 lemon

1/4 cup chopped scallions

2 tablespoons fresh chopped parsley (or 1 teaspoon of dried parsley)

1 teaspoon curry

2 teaspoons dried dill weed

1/4 teaspoon paprika

1/4 teaspoon cumin

salt & fresh ground pepper to taste

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