The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Jan. 28, 2004
Very tasty, and good for the waistline!
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Cooking Level: Beginning

Home Town: Coon Valley, Wisconsin, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jan. 10, 2004
How tofurific was this? I loved it. I will make again and play with the spices next time. It seems like one of those where there are no right and wrongs with this one!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 24, 2003
I'm not a big fan of tofu, but when I had a pound of tofu at my disposal, I found this recipe. It turned out great -- especially because it has nowhere near the amount of cholesterol that "real" egg salad has. The only alteration to the recipe that improved it for my taste was using diced fresh onion and celery instead of the freeze dried or ready-minced varieties. Great recipe!
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Cooking Level: Intermediate

Home Town: White Plains, New York, USA
Living In: Yonkers, New York, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.39 star rating.
Reviewed: Oct. 23, 2003
I wasn't too impressed. I kinda had to wonder...those who said it tastes "just like egg salad"...have they ever actually HAD egg salad before?? It definitley wasn't the worst thing I've ever had...but it certainly was not egg salad. I guess I shouldn't be TOO surprised...it's made out of tofu :P
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Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA
Living In: Chandler, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Aug. 31, 2003
So quick and easy to make. I followed other reviewers' advice and let the flavors combine overnight.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Aug. 6, 2003
Interesting! Easy to make. I think I'll try marinating the tofu in apple cider vinegar or some vinegrette before hand. I also added onion powder, garlic powder and I used a spicy dijon mustard. Let sit overnight to blend spices.
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Cooking Level: Intermediate

Home Town: Ithaca, New York, USA
Living In: Taito, Tokyo, Japan

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jul. 30, 2003
This is an excellent recipe! Tastes great, and the texture and appearance is almost exactly like ordinary egg salad. I substituted a yogurt and cayenne pepper combination for the mayo, and added some chopped green onion in with the usual white onion. Refrigerating it overnight seems to be best. It's good on a rye bread sandwich, with some sprouts and sliced onion. If you like spicy food as much as I do, sprinkle on a little cayenne pepper, too. I think I'll be making this often, it's great for lunch at work!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jun. 1, 2003
Very Good! I used a little extra relish, rice wine vinegar(in place of vinegar and sugar)& dijon mustard. It is best to refrigerate it overnight to get the ideal flavor.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Mar. 29, 2003
Wonderful! I squeezed out the tofu using cheese-cloth, and omitted the relish. I also halfed the parsley, and had to use mirin in place of the vinegar and sugar. Will definately make this again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Mar. 14, 2003
First time eating tofu for me! We enjoyed it! But it is necessary to let the flavors come together for 24 hours or so. Will be a recipe we use a lot since we are trying to cut back on eggs!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Jan. 13, 2003
I ACTUALLY THOUGHT THIS WAS REALLY GOOD. I ADDED A LITTLE MORE ONION,SPICY MUSTARD,AND PICKLE RELISH. USED THE PICKLE RELISH JUICE INSTEAD OF THE SUGAR AND VINEGAR. YOU CAN ADD WHATEVER YOU WOULD TO YOUR REGULAR EGG SALAD.JUST MAKE SURE YOU LET THE FLAVORS BLEND TOGETHER. I PROMISED TO BRING IT TO WORK TODAY. CAN'T WAIT TO SEE THEIR REACTIONS. THEY'RE GOING TO BE SUPRISED!
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Cooking Level: Intermediate

Living In: Lawrence, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jul. 15, 2002
Very good spread, fast & simple to prepare, wonderful flavor. I added chopped pepperoncini (instead of pickles) & plenty of cayenne to 'zip' it up. Definitely a keeper.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Apr. 19, 2002
This is the same as what I buy at my local health food market...very tasty!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Apr. 2, 2002
I used to spend $2.00 to $3.00 dollars a pint for tofu egg salad at speciality markets. I can't believe how easy and delicious this recipe is. I add 1/2 tsp dry mustard and use soy mayo. I also use fresh parsley. I've been eating this everyday since I found the recipe. Especially good with spicy onion sprouts!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Mar. 26, 2002
The hardest part about this recipe is waiting for all the flavors to meld. I let it sit 24 hrs, and when I took a bite--it was worth the wait. A truly great recipe and one that will go in my permenant file! I will also add that I chose to freeze my tofu and then squeeze out the excess moisture--giving the tofu a firmer texture...and then making the recipe.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.39 star rating.
Reviewed: Mar. 16, 2002
This was my first time delving into a tofu recipe. Maybe it was just me, but I thought this was awful! I threw it out.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jan. 29, 2002
Delicious! I was skeptical while mixing up this recipe, But, much to my surprise it was fantastic! I stuffed it into a whole wheat pita & topped it off with broccoli-sprouts. Great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jan. 21, 2002
Pretty tasty! Like other reviewers, I added some extra mustard and mayo (I used Vegenaise as an alternative).
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jan. 11, 2002
This is really very tasty. Be sure and use organic non GMO tofu. Also be sure and add the turmeric. I didn't the first time I made it and then I got some and added it the second time and it made a big difference.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Dec. 31, 2001
By far the best tofu recipe I have had so far, I thought it was light tasting and no one could tell it wasn't egg. I loved it myself and I'm a picky eater.
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