Eggless Egg Salad Kid Friendly Vegan Recipe

This Eggless Egg Salad is truly a family and kid friendly recipe.  It is quick and easy to make and the kids love it served on whole grain crackers, in a pita or just on bread.  My daughter loves it so much–she would eat it every day if I let her!

Eggless Egg Salad Kid Friendly Vegan Recipe:

2 packages (14 ounces) water-packed tofu, firm or extra-firm, well drained

4 stalks celery, finely diced

½ small onion, finely diced

½ cup  pickle relish

1/2   cup soy mayonnaise

1 tablespoon           Chicken Style Seasoning

1 ½ teaspoons        garlic powder

1 to 1 ½ teaspoons salt

1 teaspoon              onion powder

¼ teaspoon             turmeric (optional, for color)

1. Drain excess water from tofu by wrapping in a towel or placing in a colander with something heavy on top of it for about 10 minutes.

2. Mash tofu in a large bowl with a fork or potato masher. This is a great job for the kids.

3. Add remaining ingredients and mix well.  Chill before serving.

Makes 15 servings.

TIP: We love to use pickles cured with lemon juice-the flavor is so much better than traditional vinegar pickles.

Nutrition (per 1/3 cup serving):

Guest post by Stephanie Howard, Author & Cook.  Find more of her fabulous recipes at Give Them Something Better.

You may also enjoy a guest post I did on Vegan Peanut noodles- delicious!