Nutrition Facts
  Servings Per Recipe: 4
  Serving Size: 1 serving
Amount Per Serving
  Calories 48.8
  Total Fat 0.8 g
      Saturated Fat 0.1 g
      Polyunsaturated Fat 0.4 g
      Monounsaturated Fat 0.2 g
  Cholesterol 0.6 mg
  Sodium 366.9 mg
  Potassium 138.0 mg
  Total Carbohydrate 3.9 g
      Dietary Fiber 0.4 g
      Sugars 2.5 g
  Protein 6.7 g
  Vitamin A 0.8 %
  Vitamin B-12 2.5 %
  Vitamin B-6 0.5 %
  Vitamin C 1.8 %
  Vitamin D 0.0 %
  Vitamin E 0.8 %
  Calcium 7.3 %
  Copper 6.2 %
  Folate 0.4 %
  Iron 4.5 %
  Magnesium 3.1 %
  Manganese 1.0 %
  Niacin 0.6 %
  Pantothenic Acid     0.3 %
  Phosphorus     10.8 %
  Riboflavin 5.2 %
  Selenium 2.0 %
  Thiamin 2.7 %
  Zinc 2.2 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Faux Egg Salad

View the full Faux Egg Salad Recipe & Instructions
Submitted by: STACY_MAC

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Faux Egg Salad

31 calories of Mori-Nu, Tofu, silken, lite firm, (1 slice)

10 calories of Dannon All Natural, Plain Nonfat Yogurt, 6 oz., (0.75 oz)

3 calories of Dill Pickles, (0.13 cup, chopped or diced)

2 calories of Yellow Mustard, (0.75 tsp or 1 packet)

2 calories of Onions, raw, (0.50 tbsp chopped)


Nutrition & Calorie Comments  

I haven't done much cooking with Tofu, but I love egg salad sandwiches and if this will make them taste just as good with less calories, etc., I will try it. Submitted by:
PATRICIAANN46
(2/12/10)
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Eggs get such a bad rap they are so nutritious especially the yolks. I use free range and stay in guidelines. Great protein for us. Submitted by:
NORASPAT
(2/12/10)
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I would never have thought of doing this with tofu, great idea, but I still prefer using boiled egg whites (no yolks) for a no cholesterol egg salad, and I used Fage nonfat yogurt (thick). I usually use fat-free mayo but it would be too runny with the tofu. Submitted by:
HIGHDESERTDONNA
(2/12/10)
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non-fat RUSSIAN yogurt makes this a winner! Cutting down on pickle for sodium restriction... Submitted by:
STERESEM
(12/9/09)
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It does have the "consitency" of egg salad but unless you NORMALLY use mustard in your egg salad -omit it. I used the spices that I would use in egg salad -old bay seasoning, curry powder, sea salt and pepper. I used the yogurt but I think I would try the FF or LF mayo if I ever make it again. Submitted by:
MACS706
(3/27/09)
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terrific! What a great way to cut using eggs, and fat! Submitted by:
HONEYBEE56
(10/8/08)
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too bad it isn't vegan :( why cancel out eggs when you are still going to use yogurt?? I guess because of the calories/cholesterol but still...I would love to try a vegan version of this recipe! Submitted by:
LOCOLO
(10/8/08)
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