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!

INGREDIENTS
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).

13 comments

Shirley Plowman
Shirley Plowman1 years ago

More helpful vegan recipes, please.

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Duane B.
.4 years ago

Thank you for sharing.

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Donna Hamilton
Donna Hamilton4 years ago

Thanks.

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Robert O.
Robert O4 years ago

Sounds good. Thanks Annie.

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Elena T.
Elena P4 years ago

Thank you :)

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Care member
Care member4 years ago

Thanks for the recipe

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Jennifer C.
Past Member 6 years ago

Yummy! Thanks for the recipe.

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Mari Basque
Mari 's6 years ago

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

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Jan C.
j C7 years ago

Sounds good! We'll try it for sure!

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Mervi R.
Mervi R7 years ago

Great, just bookmarked the page!

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