1packageextra firm tofudrain and press for at least 1 hour
4tbspvegan mayo
2tbspstone ground mustard
1/2tspcelery salt
1-2tbspdill pickle juice
2tspdried dill
pinchblack saltomit and use sea salt if preferred
pepper
Instructions
Crumble tofu into a medium size bowl.
Add vegan mayo, stone ground mustard, and yellow mustard to the tofu and stir with large spoon or spatula until well combined. If the mixture seems dry, add a little extra mayo.
Next add celery salt, 1 tablespoon of the dill pickle juice, dried dill, salt & pepper to the tofu mixture and then stir until combined
Taste and adjust seasoning as needed – add extra mustard, dill, salt & pepper to your taste
Notes
This recipe is best when it is made the day before using. Letting it sit overnight, once it is prepared, allows all of the flavors hang out and mingle together.