Vegan “Egg” Salad

Ingredients

• One 10.9-ounce box shelf-stable extra-firm silken tofu (see Cook’s Note), coarsely chopped
• 2 tablespoons lemon juice
• 1 1/2 teaspoons agave nectar
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon nutritional yeast
• 1/8 teaspoon kosher salt
• Two 10.9-ounce boxes shelf-stable extra-firm silken tofu (see Cook’s Note), cut into small cubes
• 2 tablespoons finely chopped fresh dill
• 1 tablespoon lemon juice
• 2 teaspoons Dijon mustard
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon ground turmeric
• 2 stalks celery, finely diced (about 1/2 cup)
• 2 scallions, thinly sliced

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