*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
The hardest part about this recipe is waiting for all the flavors to meld. I let it sit 24 hrs, and when I took a bite--it was worth the wait. A truly great recipe and one that will go in my permenant file! I will also add that I chose to freeze my tofu and then squeeze out the excess moisture--giving the tofu a firmer texture...and then making the recipe.
I used firm tofu and didn't drain it and this was still a great recipe! It reminds me more of Toby's Tofu Pate than eggless salad but it is at a fraction of the cost- which I love! I added some paprika to it to get some more zing out of it too. update: adding one diced jalapeno and some extra paprika and chili powder makes a fabulous version of the spicy tofu pate that I now refuse to buy for 4 a pint.
This should really be 4.5. For the record, I LOVE *REAL* egg salad, and I never used tofu in my own cooking before making this recipe. I'll hand it to Jill - this is pretty darn close to the real thing. It is absolutely critical that this recipe sit overnight (24 hours optimal) to let the flavors combine. I can't stress that enough. I ended up substituting curry for tumeric, white pepper for black pepper, and eliminating the sweet pickle. (I never put it in my regular egg salad anyway.) Also per my traditional recipe, I topped with paprika, and added two full stalks of celery and a half an onion. *AWESOME.* Thanks, Jill!
I used to spend 2.00 to 3.00 dollars a pint for tofu egg salad at speciality markets. I can't believe how easy and delicious this recipe is. I add 1/2 tsp dry mustard and use soy mayo. I also use fresh parsley. I've been eating this everyday since I found the recipe. Especially good with spicy onion sprouts!
I actually like the taste of this one better than the real stuff. I used silken tofu capers fresh dill and 1/4 cup of vegan mayo. This stuff rocks!!! If you use vegan mayo my nutritional calculator says that each serving has only 69 Cal and 2.8g of fat!!! Two BIG thumbs up for eggless salad!
Couple notes: if your salad was thin you didn't drain the tofu enough. I slice mine in half wrap it in cheesecloth and set a plate with a 30 ounce can of something on it for at least 20 min often longer. That way it's dry and crumbly and able to absorb the flavors better. We upped the mustard a lot just out of preference as many others have done with spice/heat. But the recipe as is is as simple as a basic egg salad and just as good. My kidlet tried it right after I made it and loved it as-is even before letting it meld for a few hours. This is a great protein-rich sandwich filling perfect for school lunches. Oh and we use Vegenaise so it was completely vegan. This recipe is going in the permanent rotation.