The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Feb. 20, 2006
Turned out just like I was hoping. I kind of like it better then real egg salad! excellent recipe!!!!
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Cooking Level: Expert

Home Town: Olympia, Washington, USA
Living In: Portland, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Feb. 3, 2006
I am new to the 'tofu world' and I thought that this recipe was pretty good. I added cumin as someone else had suggested and this made it much more tasty. If you think it is too dry than just add some more (low-fat) mayo. I will make this again.
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Cooking Level: Expert

Living In: Ottawa, Ontario, Canada

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The reviewer gave this recipe 1 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 5, 2005
I don't know how my experience with this recipe was so different from most people's, but I was very disappointed. I checked and rechecked the recipe to see what I had done wrong, but I had followed it exactly. This is the first recipe I have rated so low. No one in my family is a picky eater, but none of us could eat this tofu salad. Not only was it very dry, but the taste was bitter and very unpleasant as well.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.39 star rating.
Reviewed: Aug. 24, 2005
Not enough flavour for my taste; I did not try adding additional elements to the recipe, which may have helped.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Jul. 6, 2005
Yum! I wasn't a huge egg salad fan before this, but this was not horrible! I liked it.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jun. 12, 2005
This is my first attempt at tofu (high cholestral) I think I am really going to like this! I also put extra veggies and added red peppers and cumun which added color and flavor!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Jun. 6, 2005
Just awesome! Made a great sandwich, but would probably be best on toast. Thanks!
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Lin
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Cooking Level: Intermediate

Home Town: Ladner, British Columbia, Canada
Living In: Parksville, British Columbia, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: May 20, 2005
I have tried real egg salad,and for me this taste just like it, even that I used light mayonnaise in place of the regular one.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Apr. 2, 2005
I really liked this. I am just beginning to use tofu, so I might love it if you ask me six months from now. I changed the sweet relish to dill relish because I prefer it over the sweet.
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Cooking Level: Intermediate

Home Town: Kalamazoo, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Jan. 26, 2005
This was extremely realistic to real egg salad. It was nice not to have to boil eggs and deal with that. I do think it needed more mayo or something, it was a little dry. Good time saver!
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Cooking Level: Intermediate

Home Town: West Lafayette, Indiana, USA
Living In: Bloomington, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Dec. 27, 2004
I used firm tofu and didn't drain it, and this was still a great recipe! It reminds me more of Toby's Tofu Pate than eggless salad, but it is at a fraction of the cost- which I love! I added some paprika to it to get some more zing out of it too. ***update: adding one diced jalapeno and some extra paprika and chili powder makes a fabulous version of the spicy tofu pate that I now refuse to buy for $4 a pint.
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Cooking Level: Intermediate

Home Town: Bloomington, Indiana, USA
Living In: Eugene, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Dec. 3, 2004
This recipe really deserves a 5 star. I first made it several years ago, when I first turned vegetarian. I was amazed by the taste! I usually don't have celery at home, so I just increased the amount of the pickle relish. It's perfect every time I make it. Absolutely love it! And my family did too.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Aug. 11, 2004
I really enjoyed this recipe. I have made it 3 times this month! I could not give in 5 stars because I thought it was too dry. I added alot more mayo(light). Also I have cut down alittle on the parsley. It is great with the veggies, but when I didn't have any it was still good without them.
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Cooking Level: Intermediate

Living In: West Allis, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jul. 13, 2004
This recipe is so wonderful! I am a vegetarian, and my family is not. I have made this several times now, and so far nobody has caught on that it is tofu!!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jul. 8, 2004
Yum! This makes for a very good quick sandwhich and was easy to make.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jul. 3, 2004
Loved this recipe. I like lots of crunchies in mine: chopped cucumbers, jicama, water chestnuts, or bell peppers, in addition to the celery. Also, anyone who hasn't added a little chopped jalapenos plus some juice (from a can) after subtracting any sweet ingredients, is really missing something. -- Incidentally, I can't eat a regular "cooking onion" raw, but the Texas Sweet 1015 onion (Oct. 15th - planting day)is missing the chemical which tells some of us we can't eat raw onions. It is delicious in lots of salads - without that nasty aftertaste. Probably a cousin of the Vidalia. Try one.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Apr. 22, 2004
This is really good and tastes just like the real thing. Mmm...
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Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada
Living In: Clarksville, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Apr. 21, 2004
This tastes just like regular egg salad, has the same texture, and has the same color (from the turmeric). And you get all that without the harmful cholesterol!
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Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Apr. 17, 2004
This is great stuff! I've made several versions of this in the past, but this was a very good one. I don't like celery, so I just substituted more chopped (red) onion. The dill gave it a unique, refreshing flavor. Fantastic!
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Cooking Level: Intermediate

Home Town: Gilford, New Hampshire, USA
Living In: Ferndale, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Mar. 4, 2004
What a great sandwich recipe. I didn't have time to wait the four hours for flavors to meld, and I thought it was great. Then when I ate the rest the next day, I thought it was REALLY great. My husband (who doesn't like tofu) went foraging in the refrigerator, and complimented me on the great "egg" salad. His jaw dropped when I told him it was eggless. He did ask me to make it again, though. This one is going to become a regular lunch for me. (And perhaps others as well!!) Thanks for a great vegan recipe!
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