Recipe by Betty
"This is an easy tofu egg salad recipe."
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firm tofu, cubed
This was soo awesome! I was really skeptical because I have yet to find a way to make tofu yummy to me, I used some Nasoya Nayonaise to mix the egg salad and it's the first time I've liked the tofu or the Nayonaise. I used expired tofu and it still turned out great!
I think I'll try the one posted by the Sara Lee company....that one looked like it had more than just tofu, water, vinegar and salt!
I love eggless egg salad -- it's so easy and versatile, and you can spice it up however you like! Give it a whirl!
It is amazing how close this is to real egg salad. My husband (who is not vegan) really loved this! I will definitely make this again!
If you closed your eyes while eating it you'd think it was real egg salad. I cut the tofu into small tiny cubes instead of mashing it. Mmm...
I love this recipe. I use it as a starter for "eggless salad" and add some nayonaise and spices to the flavor I like. The best thing about this recipe for me is that it is perfect to use on tofu that is at its "use by date". I cook it up quickly, then make the salad the next day.
I'm sorry but it is vingear tofu not Eggless Egg Salad. Since the tofu takes the flavor from the ingredients NOT from itself which is extremely bland almost flavorless esp for Western tastebuds, this is pure vinegar. Which is ok if you like to drink vinegar. It needs more than just the vinegar to make it "egg salad"
I loved this recipie, it was so easy and quick. It was perfect to take on day trips. We home school our children so we go on alot of day trips. It was good to be able to take this along. What a healthy choice
* Percent Daily Values are based on a 2,000 calorie diet.
Eggless Egg Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 110
** Calories from Fat: 59
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