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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Reviewer:

bubbleteaisyum

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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11 users found this review helpful

Reviewer:

megustacomida1

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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2 users found this review helpful

Reviewer:

Lollibomb

Cooking Level: Intermediate

Living In: Ukiah, California, USA

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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14 users found this review helpful

Reviewer:

Rude Nun

Cooking Level: Beginning

Home Town: Phoenix, Arizona, USA

Living In: Tooele, Utah, USA

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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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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3 users found this review helpful

Reviewer:

Kona Peaberry

Cooking Level: Expert

Living In: Portland, Oregon, USA

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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32 users found this review helpful

Reviewer:

Janie

Cooking Level: Expert

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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0 users found this review helpful

Reviewer:

susand

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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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105 users found this review helpful

Reviewer:

Big Kev

Cooking Level: Intermediate

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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8 users found this review helpful