Anne Seidman sends this recipe for vegetarian egg salad, a great filler for sandwiches garnished with fresh garden tomatoes, lettuce and cucumbers.

tofu (medium to firm)
1 tsp or more turmeric
1/4 tsp celery seed
lemon
salt
mustard
1 tsp soy or regular mayo (or more)
1/4 c chopped parsley
2 finely chopped scallions

Anne writes: “Mash the block of tofu in a bowl with a fork till it has an even consistency … not chunky.

Add turmeric, I use 1 teaspoon of turmeric and then some — feel free to use as much as you want. Turmeric has natural anti-inflammatory properties and gives the recipe the yellow color we associate with eggs.

Add celery seed, parsley and scallions. Mix with a fork, then add lemon juice and mustard and a very little mayo to taste, mixing as you make each addition. Salt to taste.

I use very little mayo as I find it ‘soupy’ so suggest you start with a teaspoon and carefully add more till it is the way you like it.

Mock egg salad works great in a sandwich with lettuce, tomato and cucumbers or served on wasabi or brown rice crackers or something you might like.”