Tofu Egg Salad

4 blocks of firm tofu (make sure any liquid is expressed), refrigerated and then cut up in cubes

1/2 cup fat free mayonnaise

3 tablspoons of Dijon mustard

1/2 tsp of turmeric

1 tsp of smoked paprika

2 tablespoons of fresh Italian parsley

1 tablespoon of fresh dill

1/2 cup chopped celery

1/2 cup peas

Salt and pepper to taste

Mix all the ingredients except for the tofu till well blended.  Drop in the cubes and mix well.

Refrigerate overnight.