Tofu Eggless Egg Salad

1 lb firm tofu
4 or 5 celery sticks
2 or 3 carrots
1/4 cup finely chopped onion (use more or less depending on strength of onion)
1/2 cup coarsely chopped onion (same comment as above)
1/2 cup canola oil or salad oil
1/3 cup vinegar
1 tsp turmeric (this adds the color and can be omitted if you want white salad)
2 tsp nutritional yeast (also known as brewer's yeast. Not baking yeast!)
1 tsp pepper (use more to taste f desired)
2 tsp salt (use more or less to taste or for health reasons)
1 Tb dried parsley

Cut block of tofu in half. Use potato masher to mash half of the tofu in a large bowl. Grate 1 carrot and put in bowl. Finely chop 2-3 sticks of clery and add to bowl. Put 1/4 cup finely chopped onion in bowl. (Use more or less to taste.)

Stir blended items into bowl. If mixture appears too watery, consider adding some uncooked farina (regular cream of wheat) to the mixture. This will soak up the water if allowed to sit overnight. Taste the salad and consider adding additional items to improve taste: more salt, more pepper, more finely chopped onion, more carrot, more finely chopped celery. It may be necessary to reduce the amount of vinegar depending on the strength of your vinegar and your taste. If it tastes too salty or too much like vinegar, adding more carrot and celery will dilute these flavors and you can "fix" it. Chill before serving.