Happy Hen Salad

By Sara Andrews

This recipe is from one of the first vegan cookbooks I bought back in the late 1990s: Vegan Vittles by Joanna Stepaniak.  This book first introduced me to exotic (to me) ingredients like tofu and nutritional yeast. These are now standards in my household.

happyhensalad

Happy Hen Salad on Toast with Apples and Kale Potato Soup

 Ingredients

1/2 pound regular tofu (firm), rinsed, patted dry, and well mashed (If you buy the vacuum sealed kind you can skip the rinsing and drying steps)
1/4 cup egg-free mayo (homemade or store bought)
1/4 cup diced celery
2 tablespoons minced fresh parsley (optional)
2 teaspoons pickle relish, drained
1/2 teaspoon onion granules
1/8 teaspoon turmeric
salt and ground pepper to taste

Directions

Place all the ingredients in a medium mixing bowl and stir them together until they are thoroughly combined.  Serve the salad at once, or transfer it to a storage container, and chill it in the refrigerator.

Yield: about 1 1/4 cups

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