1 block firm tofu, drained
1 c. mayonnaise
6 eggs
4 c. chopped vegetables: approx. 1 carrot, 2 zucchini, 1 can water chestnuts, and 3 green onions

Drain tofu by wrapping in cheesecloth and setting 3 lbs. weight on top of it. Let sit approximately 20 minutes. Or you can let the block of tofu sit for about 30 minutes to 1 hour in a dish to catch liquid. The amount of liquid removed or squeezed from tofu affects the consistency of casserole, either way, it's still delicious. I prefer to use the second method.

Chop enough vegetables to make 4 cups. Any combination will do. You can also use watercress, green peppers, spinach, etc.

Mash tofu in large bowl with pastry blender or potato masher. Stir in mayonnaise until blended. Stir in eggs until just mixed. Stir in vegetables. Grease 9 x 13 inch baking dish. Pour mixture into dish, and bake 1 hour at 350 degrees. Serve with soy sauce and hot mustard or oyster sauce.