Tofu "egg" Salad
photo by Sharon123
- Ready In:
- Mash the tofu with a fork and add all ingredients together. Mix until well combined. Refrigerate.
- It is best if left overnight for the flavors to combine.
- Is great served on toasted bread with pickles and lettuce! Enjoy!
Questions & Replies
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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!
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.
I didn't have poultry seasoning but I did have Himalayan salt which gives tofu an egg-like taste. I chopped up a dill pickle but did not use dill. I added some red bell pepper finely chopped for color. It's chilling now, but my test taste assured me it would be even better given some time to blend. Thanks for sharing!