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Nutrition Facts
Servings Per Recipe: 6
Serving Size: 1 serving
Amount Per Serving
  • Calories 292.4
  • Total Fat 13.3 g
  • Saturated Fat 1.9 g
  • Polyunsaturated Fat 7.5 g
  • Monounsaturated Fat 3.0 g
  • Cholesterol 0.0 mg
  • Sodium 587.9 mg
  • Potassium 475.4 mg
  • Total Carbohydrate 26.2 g
  • Dietary Fiber 2.4 g
  • Sugars 7.0 g
  • Protein 24.1 g
  • Vitamin A 1.5 %
  • Vitamin B-12 0.0 %
  • Vitamin B-6 15.4 %
  • Vitamin C 8.6 %
  • Vitamin D 0.0 %
  • Vitamin E 0.2 %
  • Calcium 28.0 %
  • Copper 22.1 %
  • Folate 21.0 %
  • Iron 24.7 %
  • Magnesium 44.0 %
  • Manganese 103.0 %
  • Niacin 4.9 %
  • Pantothenic Acid 1.4 %
  • Phosphorus 41.2 %
  • Riboflavin 6.6 %
  • Selenium 34.0 %
  • Thiamin 12.5 %
  • Zinc 18.8 %
*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 Eggless Egg Salad (Tofu)

View the full Eggless Egg Salad (Tofu) Recipe & Instructions
Submitted by: VEGANMIKE

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 Eggless Egg Salad (Tofu)

128 calories of Tofu, extra firm, (1.33 serving)

74 calories of Tofu, extra firm, (0.17 block)

59 calories of Onion powder, (0.17 serving)

30 calories of Pickle relish, hot dog, (0.33 serving)

2 calories of Onions, raw, (0.04 cup, chopped)

0 calories of Lemon Juice, (0.04 lemon yields)

0 calories of Onion powder, (0.04 tsp)

0 calories of Salt, (0.08 tsp)


Nutrition & Calorie Comments  

I added cayenne powder and bell pepper. It is a wonderful lunch option and helps me up my protein, which is always a struggle for me. Submitted by:
NMMAMA2011

(2/25/13)
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I just made this and I can't believe how much easier it is to use tofu than to boil a bunch of eggs and peel them. Plus, it's cheaper! I used slightly more tofu, added some mustard and nutritional yeast, and it was still really good. You can't go wrong with this one. Submitted by:
SKITNOLI

(2/25/10)
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