Vegetarian Egg or Chicken Salad


  • 1 1/2 lb. water-packed extra firm tofu
  • 1/3 c. chopped green onions
  • 1/2 c. finely chopped celery
  • 1/2 c. chopped lemon juice pickles or chopped pimento-stuffed olives
  • 1/2 c. red bell pepper, opt.
  • 1/4 tsp. garlic powder or 1 clove garlic, minced
  • 1/4 tsp. turmeric
  • 3/4 tsp. salt
  • 1 1/2 tsp. nutritional yeast flakes
  • 1 1/2 c. soy mayonnaise, homemade or commercial
  • 1/2 tsp. paprika for garnish


  1. For egg salad, use regular tofu. For chicken salad, use frozen tofu, thawed and squeezed to remove excess water.
  2. Mash the tofu until crumbly. Add remaining ingredients and mix well.
  3. You can add Chick-It Seasoning to taste instead of the turmeric, yeast flakes and salt.
Browse Cook(s): Lucia Tiffany
Browse Theme(s): Salads 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.