14 oz. block organic, extra firm tofu (prepared the day before or several hours)
1 heaping tsp. Kala Namak or Black Himalayan Salt (sifted if it has lumps)
¼ tsp. cumin
½ tsp. onion granules
½ tsp. curry powder
1/8 tsp. paprika
1/3 cup chopped celery
¼ cup red onion (or green or white) finely chopped
5-6 drops Wright’s Liquid Smoke (can omit)
½ cup Not Mayo, or more to taste (see recipe in dressings section)
2 T. prepared yellow mustard
freshly ground black pepper

Optional stir-ins: dill pickle
fresh or dried parsley
½-3/4 tsp. dill weed or dill seed or a mixture (I recommend at least this)

Prepare the tofu ahead of time by removing it from package and draining it well. I press between paper towels first. Then cover with cheese cloth and towel, place in a large strainer on a pie plate or something that will catch liquid. Place something heavy, like a full jar on top of the towel covered tofu and allow to drain overnight or for several hours. I place the whole thing in the refrigerator.

Break the well-drained tofu into 4-6 pieces and place in food processor along with the sifted Kala Namak and next 3 spices to paprika. Pulse just 6-8 times so it still has texture. Transfer to medium-sized bowl. Add remaining ingredients and mix well with a spoon. Chill before serving if time allows.

Healthy ways to serve include in lettuce leaves with tomatoes, stuffed in avocados, collard wraps or jicama wraps. May also be used on crackers or bread for children’s sandwiches. Make patty melts by placing salad on a slice of toast and topping with fresh tomatoes and Miyokos cashew mozzarella shredded. Place under the broiler for 3-5 minutes or until cheese is melted.