Eggy Tofu Salad

1 can chickpea
1 pkg soft tofu
3 celery stalks
1/4 red onion
1 green onion
1 pickle
3 tbsp vegan mayo
3 tbsp dijon mustard
2 tsp turmeric
2 tsp mustard powder
2 tsp pepper
1 tsp salt
1 tbsp lemon juice
paprika (garnish)

Remove tofu from packaging and wrap in a couple paper towels.  Place in between two plates, and put something with weight on the top.  Set aside.

Chop all of your veggies and combine in a large bowl with all other ingredients (excluding tofu).  Once everything is thoroughly mixed, gently fold in tofu.  Chill before serving, garnish with paprika.

This is a super tasty salad, great for any occasion that is sure to impress.  Especially at a BBQ!!!

Protip #1:  Vegan mayo can be subbed out, just up the other seasoning ingredients by .5-1 higher.  ex 4 tbsp of mustard instead of 3

Protip #2:  If you're a dope like me then you forgot to soak your beans overnight, and had to use canned chickpeas.  It is optional though.

Protip #3:  You can substitute dijon for regular mustard.  Obviously.