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Well... I don't tend to measure stuff when I throw a tofu salad together. But some general guidelines might be:

1 block firm or extra-firm water-packed tofu (usual range 12-16 oz.), drained with as much water as possible squeezed out and crumbled

1/4-1/2 c. finely chopped onion
1/4-1/2 c. finely chopped celery
1/2 c. grated carrot (better to grate than to chop, since chunks of carrot can be a bit overwhelming IMO)

1/2-1 tsp ground cumin
1/4-1/2 tsp cayenne pepper
- spices are a matter of preference. If you don't like too much heat, you can take it easy on the spices. Also remember that the flavors will intensify as it sits, so it might be better to go easy, and see how it tastes the next day, and work accordingly.

salt to taste
some soy mayo to add creaminess, if you like

Mix everything together and give the salad at least an hour to let the tofu soak up the flavors.

As I said before, I like to use the Chinese-style water packed tofu because it holds up pretty well. But if you want to approximate the texture of egg salad (egg whites, anyway) extra-firm Japanese-style silken tofu (the stuff in the cardboard box) is pretty good for that.

Here are some other recipes:

http://starburst.cbl.cees.edu/~tara/tofusalad.html

http://www.annie-haslam.com/tofu.html

http://www.vegweb.com/frames/index/salad/index-salads-tofu.shtml

--this has a bunch of recipes.

It's tofulicious!
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