There are a hundred different spreads you can make, but this one we keep going back to!

Makes approx. 5 cups spread

1 lg. green pepper, cored and cut into chunks

1 lg. sweet onion; peel and cut coarsely into chunks; measure out 1 cup

1 pkg. Tofu Hot Dogs, cut into chunks

1 lb. extra firm water-packed tofu; rinse well and squeeze in tofu cloth or between several layers of paper towels to extract liquid

1-1/2 t. salt

2 T. Dijon mustard

1/3 c. Vegenaise (soy mayonnaise)

lots of freshly ground black pepper

Place green pepper, onion and tofu dogs in food processor. Process till crumbly, then transfer to large mixing bowl. Don’t over-process.

Place tofu, broken into chunks, and salt in food processor. Process till mealy (pulse), and transfer to tofu dogs and veggie crumbles. Again, don’t over-process.

Add Dijon mustard, Vegenaise and black pepper. Stir and mash with sturdy spoon till evenly dispersed and coated with the soy mayonnaise, and it looks like ham salad.

Transfer to covered container and refrigerate several hours or overnight to mature flavors.

Notes: Spread it on white bread (or your favorite bread or rolls) with nothing more than a little more soy mayo on the bread and voila! A perfectly balanced sandwich for taste and texture.

Once a week for school lunches, we as a family had Spam salad sandwiches. Chopped Spam, egg, green pepper and onion mixed with Miracle Whip and black pepper. This Soy Spam Salad tastes and feels just like it did back then, only without the cruelty.

When I don’t have Dijon mustard, I use yellow prepared mustard with equally tasty results.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

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