Tofu Egg Salad

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 123.1
  • Total Fat: 8.7 g
  • Cholesterol: 2.0 mg
  • Sodium: 426.8 mg
  • Total Carbs: 9.3 g
  • Dietary Fiber: 2.4 g
  • Protein: 3.8 g

View full nutritional breakdown of Tofu Egg Salad calories by ingredient


Introduction

A vegeatarian take on traditional lunchtime favorite!! A vegeatarian take on traditional lunchtime favorite!!
Number of Servings: 4

Ingredients

    Extra Virgin Olive Oil, 1 tbsp
    Mori-Nu, Tofu, silken, extra firm, 4 oz
    Garlic, 6 tsp
    Onions, raw, .5 cup, chopped
    Yellow Mustard, 3 tsp or 1 packet
    Turmeric, ground, 1 tbsp
    French's Classic Yellow Mustard, 3 tsp
    Dill weed, dried, .5 tsp
    Paprika, 2 tsp
    Kraft Ranch Salad Dressing, 2 tbsp
    Celery, raw, 1 stalk, large (11"-12" long)
    Pepper, red or cayenne, 1 tbsp
    Pepper, black, 6 dash
    Salt, 6 dash
    Garlic powder, .5 tbsp
    Yellow Peppers (bell peppers), 3 strips
    *Peppers, sweet, red, fresh, 3 strips
    *Horseradish, 1 tsp

Directions

In a skillet, at medium/ heat place oil, onion and garlic. Saute until fragant. Add tofu and saute 10-12 minutes or until golden. Reduce heat add spices. . Fold until well coated, turn off heat and let cool. Once cool, add ranch dressing, mustard, and red and yellow peppers. Mix well. Add salt and pepper to taste. Keep refrigerated until ready to serve. Makes enough filling for 8 wraps or sandwiches.

Number of Servings: 4

Recipe submitted by SparkPeople user ALANIER1.