Egg Salad

Remember you will forever want this Hektor classic.

ingredients

1 block of tofu

three tablespoons of veganaise

1/2 teaspoon of curcuma

1/2 teaspoon of black himalaya salt

a couple of chives, finely chopped

Preparation

Drain the tofu. Easiest way is to put something heavy (your wallet, your head after the weekend, a fruit bowl, you’ll figure it out) on it for half an hour. Grate it - you can choose whether you go for the bigger or smaller size on the grater depending on how much you love your fingertips. 

Put the tofu in a container or mixing bowl and add all the other ingredients. Mix thoroughly. If you want it to be more yellow, add some more turmeric, but be careful, too much will make the taste a bit too sharp. 

Some time in the fridge will give the egg salad that extra eggy flavor. Put it on the table and sure as eggs everybody is going to like this.