Isa's Tofu Dill Salad (from Vegan with a Vengeance)

It's been really hot the past few days in New Jersey.  Really, really, really hot and there was no way in hell that I was going to cook over an even hotter stove.  Luckily for this recipe you don't need to.  It's super easy and super delicious and squashes any craving you may have for egg salad.  I made this about a month ago and brought it to a friend's barbecue where the vast majority of people there were meat eaters.  I only brought it to make sure that I had something to eat and of course I made enough for people try.  Much to my surprise, by the time I went back for seconds, the bowl had been scraped clean!  Needless to say, I patted myself on the back a little bit for being awesome.  Anyways, here is the recipe.

Tofu Dill Salad
1 pound extra-firm tofu, drained and pressed
3 tbsp minced red onion
3 tbsp vegannaise*
1/3 cup fresh dill, chopped
2 tsp dijon mustard*
2 tbsp apple cider vinegar or fresh lemon juice
salt and fresh black pepper to taste
slices of whole wheat bread
sammich fixins (lettuce, tomato and onion)
*I found that the recipe needed a little more vegannaise and mustard than 3 tbsp and 2 tsp so I just added a little more of both until I got the consistency that I wanted.

In a large bowl, crumble tofu with your hands for about 30 seconds, until you reach a crumbly but still somewhat firm consistency.  Mix in the rest of the ingredients through the pepper, then chill for about 15 minutes.  Serve on whole wheat bread topped with your favorite sammaich fixins.  Super easy!