Ingredients

• 1 pkg. extra firm tofu, pressed to remove excess water, crumbled
• 3 Tablespoons hummus
• 2 Tablespoons yellow miso
• 1 Tablespoon dijon mustard
• 1/3 cup almond milk, original flavor, unsweetened
• juice of 1 lemon (about 1 Tablespoon)
• 3/4 teaspoon turmeric
• 2 Tablespoons nutritional yeast
• black pepper, to taste
• 2 Tablespoons pickles, finely chopped
• 2-3 Tablespoons red onion, finely chopped
• 1/2 stalk celery, finely chopped

Instructions

Crumble the pressed tofu into a mixing bowl.

In a separate bowl whisk the next 8 ingredients until combined.

Pour the mixture over the tofu.

Add the pickles, onions and celery to the tofu mixture and stir to combine and coat evenly.

Taste and adjust seasoning.

Cover and refrigerate until ready to serve.

For tea sandwiches: Spread a layer of salad over bread of your choice. Trim away crust and cut into triangles, squares or rectangles. Garnish with herbs, tomatoes, or microgreens