I'm not a vegan, or even a vegetarian for that matter. But I am HIGHLY sensetive to eggs. The problem is that I love them. So, I bought some tofu for soup and had some left over and thought I'd try this. If I don't think about it too hard and simply accept it as egg salad, then I am pretty fooled! No too bad for a meat eater! I followed the spices exactly then added yellow onion and pickles. I used spicy brown mustard and extra firm tofu. I added some curry powder but I think it needed more. All in all a great experiment that seems to be fooling my brain into thinking I'm eating eggs! Thanks!
superb! made without the carrots because I was in a hurry.
Oh so yummy! I could not beleive how good this recipe was. I used lite firm silken tofu (about 12 oz) and adjusted the fat free mayo, mustard and spices to 1 1/2 the recipe. I did not use carrots or tumeric and I topped off my "egg" salad sandwich with a little paprika. Thank you for this recipe.
I never thought of using tofu this way - I always thought it had to be cooked! This was so much faster than hard-boiling eggs (it took about 5 minutes) and tasted just as good...and no yolks (which I hate!) so that's a bonus! I used about 2/5 block of firm tofu, a little bit less than called for miracle whip, mustard, but I didn't have onion or turmeric powder. I used the garlic and about 1/2 tsp. seasoning salt instead, and no carrots. It was great!! I served it on Dutch crunch bread with tomato...something cruncy like celery or lettuce would have been good too!!