Eggless Egg Salad – With Curry, Asparagus, and Raisins Ingredients 1 Package Extra Firm Tofu 5 Asparagus Stalks ½ Small Onion ¼ Cup Raisins ½ Cup Vegan Mayo 3 Tsp Curry Powder ¼ Tsp Cinnamon 2 Tsp Lime Juice 2 Tsp Agave Salt & Pepper to Taste  Directions The first thing you want to do is drain your tofu really well. To do so, cut the tofu in half to make two thin slabs. Wrap both halves tightly in a paper towel, pressing any water out as you do so. Then pile a heavy cutting board on top, weigh it down with any other heavy objects you may have, and let it sit for 20 minutes. Chop asparagus and onion, and toss them in a bowl with the raisins. Unwrap your tofu. Crumble it with your fingers and add it into the bowl. Mix in all other seasonings and ingredients using a fork. Place the eggless egg salad in the refrigerator overnight and serve the next day. *For a beautifully shot, image-by-image set of instructions, click the image above