Eggless Tofu Salad

This was inspired by Kris Carr's recipe in Crazy Sexy Diet.  If you don't already have this book, RUN - don't walk - to get it. It's basically my bible.  This is such a perfect dish for a party, for lunch, to snack on with some corn chips, or a summer picnic!  If you want to double the recipe, it will keep in your fridge for 4-5 days....but it probably won't last that long :)

Serves 6 hungry people

2 blocks (about 15 oz - I use Trader Joe's brand and the sprouted is the perfect texture)
2 stalks celery, finely chopped
1⁄2 cucumber, quartered and sliced
1 carrot (or 5 baby carrots), grated - take the time to grate it, it's soooo goood!
1⁄4 of an onion (about 1⁄4 cup), minced
1 cup vegenaise
1⁄4 cup nutritional yeast
1 tsp garlic powder
2 Tbsp brown mustard (halve this if you're not a big fan of mustard)
salt and pepper to taste (about 1⁄2 tsp each)

Squeeze most of the excess water out of the tofu.  In a medium mixing bowl, crumble the tofu and add the celery, cucumber, carrot, and onion.

In a small separate bowl, mix the vegenaise, nutritional yeast, garlic powder, brown mustard, salt and pepper.  Add this mixture to the tofu and veggies and mix well.  Add more salt and pepper if needed.

Kris has 1⁄3 cup parsley in hers - I'm just not a huge fan of parsley.  You could also add relish or red bell pepper! Easy peasy!