Introducing the Green Food Team

Cooking Green Recipe

Egg-Free Salad

Kay Bushnell

This wonderful spread keeps well in the fridge and makes a nutritious foundation for any meal. Enjoy it in a sandwich, spread on crackers, wrapped in a wheat tortilla, or as stuffing for a ripe tomato.

8 oz. firm tofu, packed in water

  • 1/4 c. finely chopped celery
  • 1/8 c. minced onion
  • 2-3 t. finely sliced fresh chives
  • 1/4 t. turmeric
  • 1/4 t. onion powder
  • 1/8 t. garlic powder
  • 1/4 t. dried dill
  • 3/4 t. salt
  • dash pepper
  • 1/8 cup + 1 t. Vegenaise (found in refrigerated section of natural foods markets)

Drain all water from tofu container. Place tofu on a cutting board and press down on it with a plate to release water. Pat it dry with a paper towel. Place tofu on a large plate and mash thoroughly with a fork. Transfer to a bowl. Add the remaining ingredients and mix well with a fork. Adjust seasonings to taste. Add more Vegenaise, if needed, for desired consistency. Place in a tight container and refrigerate for at least a couple of hours or overnight for best flavor. Decorate with chopped chives if serving as a spread.

Adapted by Kay Bushnell from The McDougall Quick and Easy Cookbook