Jim wrote:

> We've just started playing with tofu. I made some & that was a good
> start. We've done it fried, and as 'cream cheese'.
>
> Excellent fried-- The 'cream cheese' bore no resemblance in taste to
> cream cheese-- but it suggested a whole bunch more spreadable
> possibilities.

I've made a fake egg salad using tofu, and I posted the recipe here in 2005
(http://groups.google.com/group/rec.f...d8cc8ddeb7d5):

Sunny Eggless Salad or Sandwich Filling (from _The New West Coast Cuisine_,
recipe attributed to Diana Muhs at the Ashland [Oregon] Soy Works)

1 pound fresh tofu
1 tablespoon soy sauce
1 garlic clove, pressed
1/4 teaspoon turmeric
2 teaspoons Dijon mustard
1 green onion and top, thinly sliced
1/2 cup finely chopped celery
2 tablespoons fresh lemon juice (about 1/4 lemon)
Mayonnaise and/or plain yogurt to taste

Fine-cube tofu into medium bowl. Add remaining ingredients and stir to mix.
Cover and refrigerate. Will keep up to a week in the refrigerator.

BOB'S NOTE: I add black pepper, paprika, salt as needed, and sometimes
vinegar. Pickle relish would probably be okay too, as would finely-chopped
bell pepper, olives, or capers.

Bob