1 cake tofu
1 tsp. chicken-like seasoning
1/8 tsp. turmeric
2 heaping tbsp. mayonnaise (may use rice mayonnaise)
3/8 tsp. season salt
1/8 tsp. garlic powder
1/2 c. lemon juice pickles
10 potatoes
1/2 tsp. parsley
1/4 tsp. onion salt
3/4 tsp. lemon juice
1 1/4 tsp. salt

Boil, peel and dice potatoes then set aside. Drain tofu thoroughly. Dry with paper towel. Mash with fork. Add season salt and turmeric. Cook in dry, nonstick pan on low heat until moisture is absorbed. Combine all ingredients in large mixing bowl.

Note: May change seasonings according to personal taste.

Servings: 8.