Reviewed: Nov. 18, 2009

I actually like the taste of this one better than the real stuff. I used silken tofu, capers, fresh dill, and 1/4 cup of vegan mayo. This stuff rocks!!! If you use vegan mayo, my nutritional calculator says that each serving has only 69 Cal and 2.8g of fat!!! Two BIG thumbs up for eggless salad!

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pinkypink

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Nov. 9, 2009

i make this all the time at work now for as a vegetarian option.. the only things I add to the recipe are: garlic powder, dry mustard, and onion powder -gives it a little more flavor

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MalElaine

Cooking Level: Intermediate

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Reviewed: Sep. 27, 2009

I was very excited to find this recipe. I remember back about 10 years ago when I was in college I used to buy an eggless tofu salad from Whole Foods Market. I remember it having curry in it. The texture of this salad turned out exactly how I remember the Whole Foods salad. I changed the recipe for my purpose. I used regular onion instead of green, omitted the lemon juice, left out the soy sauce and added a bit of salt, curry powder, black pepper and paprika. I'm dairy free right now and this is a great addition to the other sandwich spreads I have been eating.

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mokpochica

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Reviewed: Sep. 18, 2009

Yum, yum, yum! This was so good. I tried canned "tuno" once and it was horrible so this is a wonderful vegetarian version of tuna salad. I did cut down the mayonnaise to about 1/4 cup because I'm not fond of it, I also added 2 tbsp Dijon, garlic salt, and about twice as much soy sauce. I put it on bread with a slice of cheese and grilled it, it was sooo yummy, tasted just like a tuna melt. Definitely something I'll remake often!

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missashey

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Reviewed: Sep. 11, 2009

This recipe is not good. I didn't like what it made.

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HulaCat

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Reviewed: Sep. 8, 2009

I will definitely make this for lunch again! I put it in a pita pocket with baby spinach and pickles. I used yoghurt and laughing cow soft cheese instead of mayo, and added hot dijon mustard for some bite.

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amy_noome

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Reviewed: Aug. 27, 2009

This was excellent! I made it with low-fat mayo, added a little salt and pepper, and topped it with some of my mom's homemade sweet pickles, it was delicious!

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Jessa

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Reviewed: Aug. 13, 2009

This was amazing! It was an excellent alternative to tuna/egg. It tasted even better the next day.

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cookierookie

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Reviewed: Jun. 1, 2009

Very nice way to incorporate tofu. I made a few changes. I used Miracle Whip Light instead of mayo to cut some of the calories and fat and I also added some paprika and mayo for added flavor. Served on toasted multi-grain brain. Yum yum!!!

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LikiG

Cooking Level: Beginning

Living In: Mukilteo, Washington, USA

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Reviewed: May 27, 2009

So happy I found this recipe. I'll never make egg salad again. This is such a simple base with endless possibilities. I used Nasoya Dijonaise to cut down (even more) on the calories with great results. Thank you!

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bubbleteaisyum

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Reviewed: Dec. 28, 2008

LOVED IT!!! I followed the recipe exactly, but I didn't freeze the tofu overnight. It still turned out great though!!

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megustacomida1

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Reviewed: Dec. 10, 2008

This recipe is simple yet amazing! I followed the directions but I added a stalk of celery and used white miso because that was all I had. I let is sit for a day like other reviewers has recommended, and it was SO worth the wait! My two year old gobbled it up on wheat toast with lettuce.

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lunachick06

Cooking Level: Intermediate

Living In: Ukiah, California, USA

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Reviewed: Nov. 18, 2008

Exceptional!! Very basic recipe yet the alterations can be endless. Ran out of curry powder(as suggested by one of the reviews), so added dill instead. Can't wait to try it with curry tho'. Also, used half of the mayo the recipe called for and replaced the other half with plain yogurt. I love tuna salad sandwiches but hate to have to wait so long between having them(due to amount of mercury in tuna), this will be a great replacement.

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Rude Nun

Cooking Level: Beginning

Living In: Phoenix, Arizona, USA

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Reviewed: Nov. 11, 2008

Very good! I think you really need to freeze the tofu, so don't skip that step. It was great in wheat pita with some lettuce.

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RR

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Reviewed: Oct. 28, 2008

Excellent starter! It's a keeper. We have added celery salt, curry powder, mustard, pepper, or dill for a variance. The freezing technique is a must.

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Kona Peaberry

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Sep. 25, 2008

This is a great, simple recipe. If you don't want to freeze, you can press the drained tofu between two plates, putting some weight like a couple of cans on top of the top plate. Do this for about 30 minutes. It gets quite a bit of moisture out. Freezing is best because it actually changes the molecular structure of the tofu and gives it a firmer texture. Yummy recipe,thanks so much!

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Janie

Cooking Level: Expert

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Reviewed: Sep. 5, 2008

I am eating this as I type. It's super yummy and I used low fat mayo to make it a pinch healthier. Thanks for sharing!

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susand

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Aug. 23, 2008

This recipe is off the hook! In its basic form it is really good, delicious indeed! However I did add my 2 cents to it after my initial tasting though. I added a 1/4 cup of raisins, a sprinkle each of, sea salt, coarse ground black pepper, paprika, red curry powder, ground red pepper, sesame seeds, and about 2 additional tablespoons of mayo to compensate. I swear it tastes better than any tuna, egg, or chicken salad I have ever made. I never knew it could be done better with tofu! This one, even without altering the recipe, is a keeper in my honest opinion.

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Big Kev

Cooking Level: Intermediate

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Reviewed: Aug. 17, 2008

Sometimes it helps to let the dish sit overnight to let the flavors sink in but it tastes great as a sandwich and its really easy to make. I usually add less mayo because the tofu gives it enough of that whipped texture.

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