Mock Egg Salad with Cashew Mayo

For the Cashew Mayo:

Cover the cashews with cold water and let them soak for an hour and then drain.

Put the cashews in a food processor with the lemon juice, onion, agave, salt and 2 Tablespoons of water. Process until it starts to look smooth and then pour the flax oil in slowly (with the processor on). Continue to process for a minute.

(This makes more than you need for the egg salad, so you can refrigerate leftover for another use)

For the Mock Egg Salad:

Drain the water from the tofu and wrap it in a clean dish towel. Squeeze the tofu in the towel, gently, to press out any extra water. Put the tofu in a bowl and mash with a fork. Add the green onion (just the greens) and celery and stir.

In a separate bowl, whisk together the cashew mayo, mustard, turmeric, and salt.

Add the mayo mixture to the tofu and stir until well blended. Garnish with paprika.