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Tofu egg salad
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| 1 package(s) (16-ounce) firm tofu, drained | |
| 1/4 cup(s) | mayonnaise |
| 1 tablespoon(s) | sweet pickle relish |
| 2 teaspoon(s) | milk |
| 3/4 teaspoon(s) | Dijon mustard |
| 1/2 teaspoon(s) | salt |
| 1/2 teaspoon(s) | turmeric |
Use fork to crumble Tofu and then mix together. Refrigerate overnight.
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