“Egg” Salad Sandwich

Cut tofu into 3 sections lengthwise. Using paper towel, press on tofu to remove any excess moisture. Flip tofu over and repeat until you can get most of the moisture out. Using your hands, crumble tofu into a large bowl and add chopped onion.

In a small bowl, combine both mustards, mayo, relish, apple cider vinegar, lemon juice, parsley, celery seed, sea salt and pepper. Stir with a spoon until combined thoroughly. Pour sauce over tofu mixture and stir to combine.

Scoop “egg” salad onto bread and enjoy.