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.


Happy Hen Salad on Toast with Apples and Kale Potato Soup


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


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

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s