The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Sep. 26, 2009
I love this recipe! I used veganaise instead of mayo and red pepper instead of celery...mmmmm.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.38 star rating.
Reviewed: Sep. 8, 2009
I tried to eat this, but it wasn't the same. The texture was almost there, but the flavor of the eggs was not.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Aug. 9, 2009
i felt that it needed a bit more vinegar and mustard (i used dijon), but it's absolutely delicious! very quick to put together as well.
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Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jul. 17, 2009
I am not a vegan or vegetarian; however this recipe was great. I was looking to use of some leftover tofu I had and am so happy I came across this recipe. I personally don't think you can tell that there are no eggs in it. The flavors were wonderful and I even had everyone at work trying it. Give it a try!
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Cooking Level: Beginning

Home Town: Chino, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jul. 1, 2009
This was AWESOME! One of the few AR recipes that are above a 5! Let it sit for hours and hours, and I say be generous with the crunchy stuff, more onion and celery. I thought it needed more creaminess, so I added 2 TB of plain yogurt...perfect. I'll try making it with all yogurt, no mayo next time.
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Cooking Level: Beginning

Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Apr. 10, 2009
I can't believe how much this tastes like real egg salad!!! Anyways I'm not vegan but made it with vegan mayo. Vegan mayo is so much lower in fat but still tastes just as good. This is amazing for a very low fat/calorie version of the real thing. I serve it on whole grain bread with a bit of paprika. Even my meat eating dad like it and said it tasted just like eggs (and that says a lot!).
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Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Apr. 1, 2009
Perfect without modification; simple, healthy, and oohhhh so good! Very deserving of 5 stars. Great with crackers or on a sandwich. Recipe doubles very well.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Mar. 8, 2009
I really liked this, but needed more veggies in it to give it some texture. Added about 1/2 cup chopped red pepper, 3/4 cup chopped celery, a little hot sauce, 1/4 cup grated carrot and 1 Tablespoon cooked garlic.
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Cooking Level: Intermediate

Living In: Oneonta, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jan. 7, 2009
This recipe is wonderful! It is very close to tasting liek egg salad - I make it all the time. Does take atleast an hour for flavors to blend, even better over night. If you intimidated to try tofu try this - you will love it
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Dec. 9, 2008
So delicious! I'm going to make this regularly. I skipped the celery and dried parsley because I didn't have any. Used honey instead of sugar. Added a dash of paprika. It was very crumbly which made it difficult to eat as a sandwich. It would do much better in a wrap.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Dec. 9, 2008
delicious! i loved this so much that i kept trying to get more off the fork and chipped my tooth on the fork...lol thank god i have a dentist appt. this week!! will definately make again but next time maybe i should put it on bread to avoid chipped teeth!!
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Cooking Level: Expert

Home Town: Hellertown, Pennsylvania, USA
Living In: Wolcott, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Nov. 30, 2008
Since discovering this recipe over the summer, I've made it at least 2x a month. It makes a great light lunch - love the kick of turmeric in this recipe. Can't recommend this stuff enough!
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Cooking Level: Intermediate

Home Town: Olympia, Washington, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Oct. 28, 2008
WOW! I have always liked egg salad but realize it is bad for you and i eat very little animal products. I can literally sit down and eat the whole thing. I only let it sit an hour before having some on toast. I used light mayo and added an extra TBSP. I also doubled the celery and onion because i love the extra crunch. Cant wait to try it again after it actually sits awhile. I WILL BE MAKING THIS ALLEAST MONTHLY. EXCELLENT! THANK YOU!
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Cooking Level: Intermediate

Home Town: Lake City, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Aug. 26, 2008
I thought this was a very tasty way to eat tofu. I have a very flexible palate which means I am willing eat just about everything! I couldn't interest any family member to try it. My daughter's vegetarian boyfriend tried it but didn't care to go any further. For the vegan crowd I think this would be a hit and I would consider doing a smaller batch for myself in the future. The flavors blended nicely.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
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Reviewed: Aug. 15, 2008
Very good, but definitely let it soak up the flavors for a good long time. Great with the suggested sandwich dressings. The only thing I'd change is I'd add a bit more mayo.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jul. 16, 2008
This recipe is amazing! I didn't have tumeric, parsley, dill weed, or celery so I used garlic powder and basil instead and it still turned out great. It almost tastes like 'real' egg salad. This is one recipe I will be making quite often.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jul. 1, 2008
I LOVE egg salad, and believe it or not, I love tofu. Raw! Several months ago, I removed meat, cow's milk, and eggs from my family's diet (and by the way, I lost forty pounds after doing it!) so to find this recipe on this site just made my day! It tastes GREAT! I think it tastes exactly like the real thing! I can't believe I didn't try this sooner! Two thumbs way up, from me!!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Jun. 24, 2008
Ok, this tasted so much like egg salad that my mostly-vegan children didn't want to eat it because they thought it was real! They said it tasted like the eggs grandma made them eat. Ha, ha. Really, that is a compliment as that is the aim of this recipe. We're not big on tofu so I'm glad to have another way to use it. My recommendations are to be sure you marinated for the required amount of time - the longer the better, and serve with lettuce and tomato if you're putting it on a sandwich or in a pita, or, as others have noted, serve it on a bed of greens. I think the texture needs that bit of freshness to brighten it up.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Jun. 20, 2008
Ok, this does NOT taste like egg salad. That being said, it does taste GOOD. I make mine with chopped jalapeno instead of the pickle relish and I add a little extra mayo and some garlic powder too. Yum... good on a toasted english muffin.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: May 13, 2008
Doesn't taste exactly like egg salad, but has a good flavor on its own. I added a touch of cayenne for a little "zip." Tasted great on toast with sprouts and a slice of heirloom tomato.
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Cooking Level: Intermediate

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