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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 292.4
  • Total Fat: 13.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 587.9 mg
  • Total Carbs: 26.2 g
  • Dietary Fiber: 2.4 g
  • Protein: 24.1 g

View full nutritional breakdown of Eggless Egg Salad (Tofu) calories by ingredient
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Eggless Egg Salad (Tofu)

Submitted by: VEGANMIKE

Introduction

Got this from pg 256 of Vegan Living (complete idiot's guide to) book. But, like any good salad you can make this one your own by tweeking the recipe. All appropriate credit to them but I wanted to add it here for anyone else eating vegan. I hope that's ok. Great for picnics or other occassions where you might normally have egg salad. My first shared recipe. Enjoy. Got this from pg 256 of Vegan Living (complete idiot's guide to) book. But, like any good salad you can make this one your own by tweeking the recipe. All appropriate credit to them but I wanted to add it here for anyone else eating vegan. I hope that's ok. Great for picnics or other occassions where you might normally have egg salad. My first shared recipe. Enjoy.
Number of Servings: 6

Ingredients

    1 lb firm tofu
    1 1/2 tsp fresh or bottled lemon juice
    1/2 tsp sea salt
    1/4 tsp onion powder
    1/4 tsp tumeric
    1/4 tsp celery seed
    1/8 tsp freshly ground black pepper.
    1/3 cup celery diced
    1/4 cup green onions sliced
    1/4 cup fresh parsley chopped
    2 TB prepared pickle relish (I use sweet)
    1/2 cup Vegan Mayonnaise (of your choice)

Directions

Squeeze block of tofu over sink and remove as much water as possible. Crumble pieces into bowl. Also add celery seed, black pepper, parsley and celery if you like them. Add spices and let chill 10 minutes. Then add veggies and vegenaise and let chill covered about an hour. Have on a salad, or sandwhich, on its own, with veggies, pita, tortilla chips, tortilla or other flat breads, etc. You could make this into an appetizer too for parties. Enjoy.

Number of Servings: 6

Recipe submitted by SparkPeople user VEGANMIKE.






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Member Ratings For This Recipe


  • Incredible!
    2 of 2 people found this review helpful
    Excellent! Everyone in the family loves it. Try diced red bell peppers, and you can cut the mayo in half. - 4/8/12

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  • Incredible!
    2 of 2 people found this review helpful
    I have made this a lot. Reminds me of the Trader Joe's Eggless salad. I crumble the tofu and add the tumeric directly to it and it gives it the yellow color of eggs. Also I mix the mayo with all the seasonings and then mix it in the tofu. Seems to even out the flavor better. Delish - 7/5/11

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  • Incredible!
    1 of 1 people found this review helpful
    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. - 2/25/10

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  • 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. - 2/25/13

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  • This is yummy thrown into potato salad too! I use Indian black salad to give it a more eggy flavor. - 6/8/12

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  • Delicious and simple! - 7/19/11

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  • Just made this for lunch with some Russian Rye Bread... Yummy! Thanks :) - 12/19/09

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  • I love this recipe! I have had an egg allergy for about 6 years, so have not been able to eat egg salad in a very long time. Thank-you so much! - 4/12/09

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  • I like the green onions in this, it gives it a little more color and not such a strong onion flavor. - 12/5/08

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  • i'll have to try this . sounds great! i have made tofu scrambled "eggs" and i loved it. Thanks! - 11/22/08

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  • I love this recipe! My mom have made it for years, but she adds some mustard. This makes my favorite childhood sandwich! - 11/19/08

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