I was very impressed with the flavor of this recipe. I was worried about the tofu being mushy, but it turned out beautifully and mimicked egg salad fairly well. One word of caution: be sure you press the excess moisture out of the tofu well or your final product will come out a bit watery, which isn't optimal, but still tasty.
Great starting point! I had a little less than a pound of tofu that I pressed for about an hour to let out the excess moisture. Mashed with my potato masher and just put in a dash of this and a dash of that to achieve the flavor I wanted. Used all of the ingrediants except for the dill. I chopped some vidalia onions and used half mayo & half non-fat plain yogurt and extra sweet pickle relish just cause I love it. Taste great right of the mixing spoon but decided to wait to let the flavors blend. I'm going to attempt to feed this to the DH without telling him what it's made of! I may never have egg salad again!
This was SO good! I was trying to remember the recipe off the top of my head, so I left off the poultry seasoning and turmeric. I did add a dash of curry powder though. So good with whole wheat flax bread and sliced fresh tomatoes - thanks!
I think I would have like this more had I not put so much poultry seasoning in it, 4 tablespoons was enough to turn the tofu green. Suggestions would be use your judgement on the ingredients. I feel much less poultry seasoning. a tad more dill and a LOT more pickle relish and mustard would have made it great. I'm going to remake it and see what happens. BTW it was pretty good in low fat wheat tortillas.
wow...had some leftover tofu. worked great.
Great way to use tofu! I thought the 4 TBS of poultry seasoning was a lot, but after a night in the fridge it was just perfect. Thanks!
Yummy! I had some right away and then had some more the next day, when the flavors had melded together. It was good! I did halve the recipe and eyeballed the measurements. Thank you Amber!