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    You are in: Home / Recipes / Tofu Egg Salad Recipe
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    Tofu Egg Salad

    Tofu Egg Salad. Photo by Sharon123

    1/3 Photos of Tofu Egg Salad

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    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    Kozmic Blues's Note:

    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!)

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      I always drain my tofu first.
    2. 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. 3
      Let sit in refrigerator for 10-20 minutes.
    4. 4
      Mash the tofu in a bowl with a wooden spoon.
    5. 5
      Mix tofu well with remaining ingredients.
    6. 6
      Chill and serve.

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    Ratings & Reviews:

    • on May 21, 2003

      55

      I am not a fan of tofu but I made this for a friend that is mostly vegetarian - I liked it and she loved it! I cut the recipe in half, used extra firm tofu and served it along side a lettuce, tomato & sweet onion salad with hot crispy rolls - excellent. I used the full amount of cayenne (I mean a 1/2 tsp plus a smidge for the half recipe). I did use "Hellman's Lite Mayo" instead of Soy Mayo. Excellent recipe, healthy and a nice change. You may have started to convert me to Tofu (I do like Tempeh) Thanks Koxmic Blues

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 17, 2011

      55

      I first made this 2 years ago. My 5 kids, aged between 3 and 10, absolutely LOVE it! It has a fantastic flavor and I serve it on sandwiches. The kids always ask for it and I make it at least twice a month. It's so quick and easy to put together and I love finding recipes that we all, as vegans, enjoy. We prefer it with the dill left out and just a pinch of cayenne pepper. I also add a little more mayo because I find it to be a little dry with the amount listed in the recipe. Thank you so much for this recipe, Kozmic Blues, I imagine I'll be making it for the rest of my life. :)

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 17, 2004

      55

      This was very good and I will definitely make it again. Instead of 2 lbs of firm tofu, I used only 1 lb, leaving the rest of the ingredients unchanged. Thanks!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (45)

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    Nutritional Facts for Tofu Egg Salad

    Serving Size: 1 (281 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 371.0
     
    Calories from Fat 287
    77%
    Total Fat 31.8 g
    49%
    Saturated Fat 5.2 g
    26%
    Cholesterol 10.4 mg
    3%
    Sodium 314.5 mg
    13%
    Total Carbohydrate 6.7 g
    2%
    Dietary Fiber 2.9 g
    11%
    Sugars 2.1 g
    8%
    Protein 19.7 g
    39%

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