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):
|Traditional Egg salad||235||22g||4g||229mg||268mg||1g||0g||1g||8g|
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!