Introduction

Recipes by Dish Type
Recipes by Source

Herbs

Measurement Conversions
Recipe Search

Submit Your Recipe

Vegan Vittles Publisher: The Book Publishing Company © 1996 by Jo Stepaniak ISBN: 1570670250

Reprinted with permission from the author, Jo Stepaniak.

Happy Hen Salad (p. 102)

Keep your heart healthy and the hens happy by using this tofu-based spread instead of egg salad. It's a cinch to prepare and makes a terrific sandwich filling.

Ingredients

• 1/2 pound fat-reduced regular tofu (firm), rinsed, patted dry, and well mashed
• 1/4 cup Low-Fat Egg-Free Mayonnaise, p. 142, or your favorite egg- and dairy-free mayonnaise
• 1/4 cup diced celery
• 2 Tablespoons minced fresh parsley (optional)
• 2 teaspoons pickle relish, drained
• 1/2 teaspoon onion granules
• 1/8 teaspoon turmeric
• salt and ground black pepper, to taste

Directions

1. Place all the ingredients in a medium mixing bowl, and stir them together until they are thoroughly combined.

2. Serve the salad at once, or transfer it to a storage container, and chill it in the refrigerator.

Yield: about 1 1/4 cups

Nutritional Information

Per 1/4 cup: Calories: 74, Protein: 6 gm., Carbohydrates: 4 gm., Fat: 4 gm.