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Nutrition Facts
Serving Size 1 (283g) Recipe makes 4 servings
Calories 370
Calories from Fat 283		(76%)
Amount Per Serving		%DV
	Total Fat 31.5g	48%
	Saturated Fat 5.3g	26%
	Monounsaturated Fat 8.4g
	Polyunsaturated Fat 15.9g
	Trans Fat 0.1g
Cholesterol 10mg		3%
Sodium 312mg		13%
Potassium 424mg		12%
Total Carbohydrate 7.3g		2%
	Dietary Fiber 3.0g	11%
	Sugars 2.2g
Protein 19.7g		39%
detailed view... how is this calculated?

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Tofu Egg Salad

Recipe #61439 | 10 min | 10 min prep | add private note

⁽³⁴⁾ RATE IT NOW Print Recipe

By: Kozmic Blues
May 6, 2003

I really enjoyed this! It was inspired by a recipe I saw on Food 911. Careful with the cayenne. (I personally like it a little spicy, but use your own judgment) I also usually only make half of this recipe. (I'm the only one in the house who will actually EAT tofu!)

SERVES 4 (change servings and units)

Ingredients

2 lbs firm tofu
1/2 cup soy mayonnaise (or regular, your choice)
3 tablespoons Dijon mustard
1 teaspoon cayenne pepper
1/2 teaspoon turmeric
2 tablespoons chopped parsley
1 tablespoon chopped fresh dill (I've used dried as well)
1/2 cup green onion, diced
salt and pepper

Directions

1
I always drain my tofu first.
2
I cut it into 1/4s, wrap it in paper towels on a cookie sheet, with another one on top, weighted down with some heavy canned goods.
3
Let sit in refrigerator for 10-20 minutes.
4
Mash the tofu in a bowl with a wooden spoon.
5
Mix tofu well with remaining ingredients.
6
Chill and serve.

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Featured Reviews for This Recipe

From: Erineight

On Oct 27, 2009

I kept having to add more mayo as it was really dry. Used dried dill. Didn't taste too much like egg salad to me, but I would attempt to make this again.

0 people found this review helpful

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From: Sharon123

On Mar 29, 2009

Tastes very much like egg salad! I really liked it and served on crackers and in lettuce. Thanks! Made for the secret ingredient game!

0 people found this review helpful

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From: jjhon

On Jan 26, 2005

This was almost not a five star recipe. When I first tasted it, I didn't really like it, but I had to run out for errands so I decided to let it sit in the refrigerator and get to trying to fix it later. I came back later and tasted it again to see what I could do to make it better, but it tasted much better!! I think what happened was the tofu had a little time to absorb the flavors, making themixture much more smooth, instead of a strong sauce around chunks of bland tofu. So to those of you who are trying it for the first time, I recommend you do the same: let the mixture sit and let the flavors marinade for a while before you taste it. Oh, and I also added little bits of ham to it. Thanks a lot! I will be making this often.

15 people found this review helpful

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From: Julesong

On Mar 6, 2005

I've been making this for a few years, and was amused to see Tyler Florence fixing it on Food911 as if it were his discovery. I used to buy it in the store, Toby's brand. In any case, tofu "egg" salad is delicious! The only difference in how I make it is that I add some dried minced onion because I like the sweet little crunch they give, and sometimes I add a small amount of minced fennel bulb. Delicious! Also, I highly recommend Vegenaise brand vegetarian mayo - it's very low in fat and it tastes comparable to Best Foods or Hellmann's (and I'm a mayo snob, so you know it's gotta be good)!