Olive-Tofu-Pecan Spread

I know it looks like a bowl of oatmeal, but I promise it's a delicious and crazy-simple dip (more of a "spread" texture) that NO ONE will ask or care if it's "weird vegan food" or not.

This is my stand-by when I need a 'spread' sort-of party-food thing at the last moment, and have to impress non-vegan sorts with too. Don't TELL them it's tofu, for goodness sakes, wait until they've licked the bowl clean and are asking for the recipe. (*gloats*)

It's good with crackers, with celery and carrots or in a sourdough bread bowl. Also great for sandwiches should you have any leftovers!

Olive-Tofu-Pecan Spread

1 cup firm tofu, mashed fine with a fork

1/3 cup pecans, ground fine but into large crumbles... not totally into powder, in food processor or blender

2/3 cup black olives, chopped (you can use a couple Tbsp. kalamata olives if you want extra tang and saltiness, but it's good with standard old black olives too).

1/2 cup finely chopped celery

1/4 finely chopped onion (or chop celery and onion in food processor, but I like the uniform tiny chunks you get by hand chopping...)

1 1/4 tsp onion powder

1/4 tsp. garlic powder

1/2 tsp. seasoning salt

1/2 cup Vegannaise vegan mayo (or equal parts Tofutti Sour 'Cream' and vegan mayo)

Mix ingredients well. Chill several hours. Enjoy! That's it!