Ingredients

1 block extra-firm tofu, drained/pressed
¼ cup Vegenaise
1 tbsp mustard, regular or Dijon
1 small onion, finely chopped
⅛ tsp coriander
⅛ tsp turmeric
2 cloves garlic, minced
A pinch of salt and pepper
½ tsp vegetable oil

Method

Crumble the tofu and sauté in oil with the garlic and onion for about 15 minutes. You can also mix cold, but I prefer this way.

Mix in the dry spices then put in the fridge or freezer to cool to room temperature.

Mix in Vegenaise and mustard.

Serve on crusty French bread with baby spinach or any combo of veggies. Enjoy!