No “tuna” salad makes an appearance without its Kosher dill pickle buddy!
1/2 block smoked tofu (we bought this at an Asian market)
3 large dollops of Earth Balance vegan mayo
1 cup white beans drained
1/2 cup red onion, chopped
2 stalks celery, chopped
pinch of garlic powder
Pulse in the food processor until consistency is to your liking.
Serve with pita chips, hummus, Kosher dill pickles, hot banana peppers, tomatoes, etc.