Egg Salad Bites


  • 1 medium onion, diced
  • 1 c. finely diced Loma Linda Tender Bits
  • 1 14-oz. package extra firm water-packed tofu, rinsed and drained
  • 1/2 tsp. onion powder
  • 2 Tbsp. McKay’s chicken style seasoning
  • 1 tsp. turmeric
  • 1/2 tsp. Lawry’s seasoned salt
  • 1/2 c. Vegenaise
  • 1/4 c. sweet relish
  • 18 slices whole wheat bread, crusts removed


  1. Sauté onions until soft. Add chopped tender bits and heat. Crumble tofu and add.
  2. Add onion powder, chicken style, turmeric, and seasoned salt. Mix well.
  3. Spread on a pan to cool for a few minutes. When cooled, transfer to a bowl and stir in Vegenaise and relish.
  4. Spoon over sliced bread, garnish and serve.
Browse Cook(s): Brenda Walsh Micheff Sisters
Browse Theme(s): Appetizers Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.