Eggless Egg Salad


  • 2 packages (14 oz.) water-packed tofu, firm or extra firm
  • 4 stalks celery, finely diced
  • 1/2 small onion, finely diced
  • 1/2 c. pickle relish
  • 1/2 c. soy mayonnaise
  • 1 Tbsp. chicken-style seasoning
  • 1+1/2 tsp. garlic powder
  • 1 to 1+1/2 tsp. salt
  • 1 tsp. onion powder
  • 1/4 tsp. turmeric, optional


  1. Drain excess water from tofu by pressing under a weight for a while. Mash tofu in a large bowl, using a fork or potato masher. Add remaining ingredients and mix well. Chill before serving.
Browse Cook(s): Stephanie Howard
Browse Theme(s): Salads Sides 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.