Reviewed: Apr. 17, 2012

Fooled my carnivorous family members! They were shocked that they ate something healthy and didn't even know it. :)

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TIGERJADE

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Reviewed: Apr. 2, 2012

Wow! REALLY good! My husband still does not know this is not real egg salad. I did try to sub the mayo with Greek yogurt as I have been very successful with that in the past, but it was an utter fail. Way too sour. So I did use real mayo, and I strongly recommend doubling the sauce, as the tofu soaked it all up and it was rather dry. I also only used 1/2 tsp of turmeric as I didn't know if that was adding to the bitterness. Skipped the dill & relish since we're not fans. Served on toasted English muffins. I will definitely make this again!

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archie8kitty

Reviewed: Feb. 20, 2012

I did not care for this recipe.

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RD cook

Reviewed: Nov. 18, 2011

I'm not a vegetarian, but I have vegan family members, which is why I made this. The vegans loved it, and some of the non-vegans, too. They didn't know it wasn't "real" egg salad until I told them. I thought it was "ok," but I was little apprehensive making it (I don't often like what I make). Good alternative to the real thing, though.

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catastrophiccook

Cooking Level: Beginning

Reviewed: Jun. 19, 2011

I didn't like it. I've been looking for ways to make tofu dishes and thought this would be a nice lunch. I have yet to find a recipe that I can stand the tofu. It would be unfair for me to give a lower rating though because I LOVED the dressing. I will be using it for regular egg salad. I will probably leave the tumeric out next time, wasn't crazy about it's flavor.

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jeninga75

Cooking Level: Intermediate

Home Town: Augusta, Georgia, USA

Reviewed: Feb. 28, 2011

This should really be 4.5. For the record, I LOVE *REAL* egg salad, and I never used tofu in my own cooking before making this recipe. I'll hand it to Jill - this is pretty darn close to the real thing. It is absolutely critical that this recipe sit overnight (24 hours optimal) to let the flavors combine. I can't stress that enough. I ended up substituting curry for tumeric, white pepper for black pepper, and eliminating the sweet pickle. (I never put it in my regular egg salad anyway.) Also per my traditional recipe, I topped with paprika, and added two full stalks of celery and a half an onion. *AWESOME.* Thanks, Jill!

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Special K

Cooking Level: Expert

Home Town: Brookfield, Wisconsin, USA

Living In: Evanston, Illinois, USA

Reviewed: Feb. 14, 2011

Wonderful and really simple to throw together! I had some as soon as I made it and it tasted just as good as when I had some the next day when the flavors had the chance to set in. I left out the relish and used lemon juice instead of the vinegar. Thanks for this!

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CupOfNina

Cooking Level: Intermediate

Living In: Ansonia, Connecticut, USA

Reviewed: Feb. 10, 2011

Couple notes: if your salad was thin, you didn't drain the tofu enough. I slice mine in half, wrap it in cheesecloth, and set a plate with a 30 ounce can of [something] on it for at least 20 min, often longer. That way it's dry and crumbly and able to absorb the flavors better. We upped the mustard a lot, just out of preference, as many others have done with spice/heat. But the recipe as is is as simple as a basic egg salad, and just as good. My kidlet tried it right after I made it and loved it as-is, even before letting it meld for a few hours. This is a great protein-rich sandwich filling, perfect for school lunches. Oh, and we use Vegenaise, so it was completely vegan. This recipe is going in the permanent rotation.

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moxie & mirth

Cooking Level: Intermediate

Reviewed: Jan. 12, 2011

I don't eat tofu but decided to try as was eating a vegetarian diet for a week and wanted something new to try. I thought this was awesome!! It has a great flavor and I followed recipe but left out relish as I did not have any on hand.

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Kory

Cooking Level: Intermediate

Home Town: Chaska, Minnesota, USA

Living In: Fletcher, Oklahoma, USA

Reviewed: Dec. 13, 2010

i am NOT a tofu eater but, in the spirit of getting healthy, i tried it....and LOVE it. You should definitely wait a day before eating as the flavors do need time.

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