Tofu Egg Salad

Ingredients:
    2 lbs firm tofu
    1/2 cup soy mayonnaise
    3 tablespoons Dijon mustard
    1 teaspoon cayenne pepper
    1/2 teaspoon turmeric
    2 tablespoons chopped parsley
    1 tablespoon chopped fresh dill
    1/2 cup green onion, diced
    salt and pepper

Directions:

1. Drain  tofu first.
2. Cut into 1/4s, wrap in paper towels on a cookie sheet, with another one on top, weighted down with some heavy canned goods.
3. Let sit in refrigerator for 10-20 minutes.
4. Mash the tofu in a bowl with a wooden spoon.
5. Mix tofu well with remaining ingredients.
6. Chill and serve.