Eggless Salad or Spread Recipe

This tasty vegan version of the picnic classic may be used to stuff wraps or pitas. It also makes a great open-faced sandwich on English muffins, as well as a super dip for crackers or vegetables.

A versatile and healthy recipe packed with protein and great taste, but with no cholesterol at all!

1 pound tofu, drained and pressed
1/2 cup tahini
3 stalks celery, finely chopped
1 green pepper, finely chopped
3 scallions, thinly sliced and chopped
1/2 cup finely chopped fresh parsley
2 tablespoons tamari
Cayenne or black pepper to taste (optional)
Nutritional yeast to taste (optional)

1. Mash tofu in a bowl with tahini, stirring until smooth. Add veggies, parsley, and tamari, stirring until thick and tasty. Add optional ingredients, if you like, mixing well.

Makes about 3 cups.

Inspired by Horn of the Moon Cookbook, by Ginny Callan (Harper and Row, 1987).


Shirley Plowman
Shirley Plowman11 months ago

More helpful vegan recipes, please.

Duane B.
.3 years ago

Thank you for sharing.

Donna Hamilton
Donna Hamilton3 years ago


Robert O.
Robert O.3 years ago

Sounds good. Thanks Annie.

Elena T.
Elena Poensgen3 years ago

Thank you :)

Care member
Care member3 years ago

Thanks for the recipe

Jennifer C.
Past Member 5 years ago

Yummy! Thanks for the recipe.

Mari Basque
Mari 's6 years ago

Thank you so much Annie! Like is clicked:-)

Jan C.
j C.6 years ago

Sounds good! We'll try it for sure!

Mervi R.
Mervi R.6 years ago

Great, just bookmarked the page!