More than just a substitute for egg salad The only egg is in the mayonnaise; use soy mayonnaise for a vegan variation. Serve on wheat toast with crisp lettuce and fresh tomato slices.
Almost Eggless Egg Salad Ingredients
2 tablespoons mayonnaise
1 tablespoon sweet pickle relish
1 teaspoon distilled white vinegar
1 teaspoon prepared mustard
1 teaspoon white sugar
teaspoon ground turmeric
teaspoon dried dill weed
1 tablespoon dried parsley
1 pound firm tofu, sliced and well drained
1 tablespoon minced onion
2 tablespoons minced celery
salt to taste
ground black pepper to taste
How to Make Almost Eggless Egg Salad
In a small bowl, combine mayonnaise, sweet pickle relish, vinegar, mustard, sugar, turmeric, dill, and parsley. Mix well, and reserve.
Place drained tofu in large bowl, and crumble with a fork. Stir in onion and celery. Mix in reserved mixture. Season to taste with salt and pepper. Chill for several hours to allow flavors to blend.
Almost Eggless Egg Salad Nutritions
Calories: 226.9 calories
Carbohydrate: 8.2 g
Cholesterol: 2.6 mg
Fat: 15.5 g
Fiber: 2.9 g
Protein: 18.2 g
SaturatedFat: 2.3 g
ServingSize:
Sodium: 90.4 mg
Sugar: 2.4 g
TransFat:
UnsaturatedFat:
Almost Eggless Egg Salad Reviews
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 didnt drain it, and this was still a great recipe It reminds me more of Tobys 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 USD4 a pint.
This was my first time delving into a tofu recipe. Maybe it was just me, but I thought this was awful I threw it out.
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. Ill 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 cant 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
Substituted lemon juice for vinegar, honey dijon mustard for mustard and used some cayenne pepper and it tasted great
I used to spend USD2.00 to USD3.00 dollars a pint for tofu egg salad at speciality markets. I cant believe how easy and delicious this recipe is. I add 1/2 tsp dry mustard and use soy mayo. I also use fresh parsley. Ive 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 didnt 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 its 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.
Delicious I was skeptical while mixing up this recipe, But, much to my surprise it was fantastic I stuffed it into a whole wheat pita & topped it off with broccoli-sprouts. Great
I am NOT a tofu eater but, in the spirit of getting healthy, i tried it....and LOVE it. You should definitely wait a day before eating as the flavors do need time.
Loved this recipe. I like lots of crunchies in mine: chopped cucumbers, jicama, water chestnuts, or bell peppers, in addition to the celery. Also, anyone who hasnt added a little chopped jalapenos plus some juice (from a can) after subtracting any sweet ingredients, is really missing something. -- Incidentally, I cant eat a regular "cooking onion" raw, but the Texas Sweet 1015 onion (Oct. 15th - planting day)is missing the chemical which tells some of us we cant eat raw onions. It is delicious in lots of salads - without that nasty aftertaste. Probably a cousin of the Vidalia. Try one.
Wonderful and really simple to throw together I had some as soon as I made it and it tasted just as good as when I had some the next day when the flavors had the chance to set in. I left out the relish and used lemon juice instead of the vinegar. Thanks for this
I gave this a 4 because I thought it was a bit bland following the recipe exact. I added more relish and another tbsp of mayonnaise and it was perfect. It is definitely better if you chop up the tofu really fine. I had cubed tofu and I didnt like it until I minced it up really good. After that it was awesome It tasted remarkably like egg salad. My husband who scoffs at tofu even liked it.
I dont eat tofu but decided to try as was eating a vegetarian diet for a week and wanted something new to try. I thought this was awesome It has a great flavor and I followed recipe but left out relish as I did not have any on hand.
Very good spread, fast & simple to prepare, wonderful flavor. I added chopped pepperoncini (instead of pickles) & plenty of cayenne to zip it up. Definitely a keeper.
Fooled my carnivorous family members They were shocked that they ate something healthy and didnt even know it. :)
I didnt like it. Ive been looking for ways to make tofu dishes and thought this would be a nice lunch. I have yet to find a recipe that I can stand the tofu. It would be unfair for me to give a lower rating though because I LOVED the dressing. I will be using it for regular egg salad. I will probably leave the tumeric out next time, wasnt crazy about its flavor.
Just awesome Made a great sandwich, but would probably be best on toast.Thanks
Great flavor I made it just as written, and when I ate it, I put mayo and Dijon mustard on my bread, sprinkled a little garlic salt on the egg salad and put some sprouts on my sandwich as well... both my husband and I enjoyed it
My tastebuds were fooled I had some leftover tofu in my fridge and was obsessing over what to do with it, saw this and was like "nooooo...", but it really is fantastic.
Im not a vegetarian, but I have vegan family members, which is why I made this. The vegans loved it, and some of the non-vegans, too. They didnt know it wasnt "real" egg salad until I told them. I thought it was "ok," but I was little apprehensive making it (I dont often like what I make). Good alternative to the real thing, though.
I felt that it needed a bit more vinegar and mustard (i used dijon), but its absolutely delicious very quick to put together as well.
Wow REALLY good My husband still does not know this is not real egg salad. I did try to sub the mayo with Greek yogurt as I have been very successful with that in the past, but it was an utter fail. Way too sour. So I did use real mayo, and I strongly recommend doubling the sauce, as the tofu soaked it all up and it was rather dry. I also only used 1/2 tsp of turmeric as I didnt know if that was adding to the bitterness. Skipped the dill & relish since were not fans. Served on toasted English muffins. I will definitely make this again
I added some Hungarian paprika and increased the amount of mayo since a lot of folks said this was too dry. I like mine a bit on the sour/sweet side, so I added extra relish too. The texture is soooo much like egg salad, and although it doesnt taste exactly like egg salad, it tastes pretty good. Definitely eat this with toasted bread and sandwich fixings like lettuce, tomato, etc to get more of a sandwich feel. Eating this by itself, you have a greater sense of how it does NOT taste like egg salad.
FOR EGGLESS SALAD use Veganaise You wont know the difference. I dont use this particular recipe but my own because I like a bit of curry in mine. The concept is great and the taste is best when you let sit overnight so the tofu can absorb all the flavor.
So quick and easy to make. I followed other reviewers advice and let the flavors combine overnight.
I tried to eat this, but it wasnt the same. The texture was almost there, but the flavor of the eggs was not.
Not very flavorful.
This tastes just like regular egg salad, has the same texture, and has the same color (from the turmeric). And you get all that without the harmful cholesterol
Not enough flavour for my taste; I did not try adding additional elements to the recipe, which may have helped.
I am addicted to this stuff For a completely eggless version, use Veganaise instead of mayonnaise. Also, I love to add cayenne pepper and minced jalapenos for an extra kick. I havent had egg salad for over two decades, but even egg-lovers that tried my "egg" salad said it was close Thanks for the recipe.
I did not care for this recipe.
Now coming from a lacto-vegetarian, this was yummy. To me eggless egg salad, doesnt taste like real egg salad. The texture is similar, but the taste is different. So if you are looking for something that tastes just like egg salad, this really doesnt. But it does taste very good
Im not a big fan of tofu, but when I had a pound of tofu at my disposal, I found this recipe. It turned out great -- especially because it has nowhere near the amount of cholesterol that "real" egg salad has. The only alteration to the recipe that improved it for my taste was using diced fresh onion and celery instead of the freeze dried or ready-minced varieties. Great recipe
This was AWESOME One of the few AR recipes that are above a 5 Let it sit for hours and hours, and I say be generous with the crunchy stuff, more onion and celery. I thought it needed more creaminess, so I added 2 TB of plain yogurt...perfect. Ill try making it with all yogurt, no mayo next time.
This is a great recipe. I make a similar version but freeze the tofu and then quick-thaw it in a colander by pouring hot water over it. Squeeze out moisture with hands, crumble and proceed with the recipe. The tofu has a textural difference that is like chicken or tuna flakes. Kids love this sandwich
This is really very tasty. Be sure and use organic non GMO tofu. Also be sure and add the turmeric. I didnt the first time I made it and then I got some and added it the second time and it made a big difference.
Very tasty, and good for the waistline
I really had to have an open mind to eat this after making it because Ive only had tofu one other time at a thai restaurant, but it tasted pretty much like egg salad and I did finish the whole container I made in about 5 days. I am not a vegetarian, just trying to eat healthier. I might make this again.
I was shocked at how great this recipe was I have enjoyed eggless/almost eggless egg salads before, but this one really knocked my socks offHighly recommended - a great vegetarian option for a cookout
I am not a vegan or vegetarian; however this recipe was great. I was looking to use of some leftover tofu I had and am so happy I came across this recipe. I personally dont think you can tell that there are no eggs in it. The flavors were wonderful and I even had everyone at work trying it. Give it a try
I love this recipe I used veganaise instead of mayo and red pepper instead of celery...mmmmm.
I ACTUALLY THOUGHT THIS WAS REALLY GOOD. I ADDED A LITTLE MORE ONION,SPICY MUSTARD,AND PICKLE RELISH. USED THE PICKLE RELISH JUICE INSTEAD OF THE SUGAR AND VINEGAR. YOU CAN ADD WHATEVER YOU WOULD TO YOUR REGULAR EGG SALAD.JUST MAKE SURE YOU LET THE FLAVORS BLEND TOGETHER. I PROMISED TO BRING IT TO WORK TODAY. CANT WAIT TO SEE THEIR REACTIONS. THEYRE GOING TO BE SUPRISED
Very Good I used a little extra relish, rice wine vinegar(in place of vinegar and sugar)& dijon mustard. It is best to refrigerate it overnight to get the ideal flavor.
Pretty tasty Like other reviewers, I added some extra mustard and mayo (I used Vegenaise as an alternative).
Turned out just like I was hoping. I kind of like it better then real egg salad excellent recipe
Interesting Easy to make. I think Ill try marinating the tofu in apple cider vinegar or some vinegrette before hand. I also added onion powder, garlic powder and I used a spicy dijon mustard. Let sit overnight to blend spices.
This recipe is a great base recipe, great for variations. I added a bit more onion and celery, and a lot more vinegar and mustard - to suit my tastes. I shared it with a few coworkers, and they all liked it, even the ones who were skeptical of eating tofu.
I used to buy eggless salad at Trader Joes until they discontinued it. This is as good and a whole lot cheaper. I dont like sweet salads, so I left out the sugar and the pickle relish.I also added 1/2 tsp.of dried chives to make it taste like I remember.Dont forget to thoroughly drain the tofu or you end up with a soggy salad.
Wonderful I squeezed out the tofu using cheese-cloth, and omitted the relish. I also halfed the parsley, and had to use mirin in place of the vinegar and sugar. Will definately make this again.
Very nice alternative to real eggs. I omitted the relish and onion (personal taste preference) and added some chopped celery leaves. I did use the soy-based mayo product, and it was actually quite good. I also took advice from some previous reviewers and added some dried mustard and a little dijon mustard. Tasted even better the next day I had it on toasted whole grain english muffins with a side of fruit for a very healthy and satisfying breakfast. My husband would not try it because he doesnt like anything added to his egg salad (celery, herbs, mustard...) so I dont think tofu and mayo would stand up on its own, but with the flavorings its very good.
I am new to the tofu world and I thought that this recipe was pretty good. I added cumin as someone else had suggested and this made it much more tasty. If you think it is too dry than just add some more (low-fat) mayo. I will make this again.
I have tried real egg salad,and for me this taste just like it, even that I used light mayonnaise in place of the regular one.
I wasnt too impressed. I kinda had to wonder...those who said it tastes "just like egg salad"...have they ever actually HAD egg salad before?? It definitley wasnt the worst thing Ive ever had...but it certainly was not egg salad. I guess I shouldnt be TOO surprised...its made out of tofu :P
Yum I wasnt a huge egg salad fan before this, but this was not horrible I liked it.
This is the same as what I buy at my local health food market...very tasty
What a great sandwich recipe. I didnt have time to wait the four hours for flavors to meld, and I thought it was great. Then when I ate the rest the next day, I thought it was REALLY great.My husband (who doesnt like tofu) went foraging in the refrigerator, and complimented me on the great "egg" salad. His jaw dropped when I told him it was eggless. He did ask me to make it again, though.This one is going to become a regular lunch for me. (And perhaps others as well)Thanks for a great vegan recipe
This is my first attempt at tofu (high cholestral) I think I am really going to like this I also put extra veggies and added red peppers and cumun which added color and flavor
I would have preferred that the salad stay together more, but the important part is that this was the best tofu salad I have ever had and was very cheap to make. This is a real keeper Thank you, Jill
This turned out amazing. My husband was heard telling my 18 month old that he should eat his egg salad(he didnt know that this is tofu:) )......and that confirmed for me ..........that the title of the recipe is perfect. Thanks a ton for a wonderful recipe. I was out of onion this time but I will add it when I make it next:)
By far the best tofu recipe I have had so far, I thought it was light tasting and no one could tell it wasnt egg. I loved it myself and Im a picky eater.
This is a great recipe. It tastes just like egg salad. I admit I wasnt sure how it was going to turn out but it was marvelous.
This is a great substitute for egg salad. Im new at the Tofu thing, and I really thought this recipe was excellent. Now Im looking for deserts
Soo very yummy I put it on toasted protien bread along with sliced tomato and it was delightful.
This is an excellent recipe Tastes great, and the texture and appearance is almost exactly like ordinary egg salad. I substituted a yogurt and cayenne pepper combination for the mayo, and added some chopped green onion in with the usual white onion. Refrigerating it overnight seems to be best. Its good on a rye bread sandwich, with some sprouts and sliced onion. If you like spicy food as much as I do, sprinkle on a little cayenne pepper, too. I think Ill be making this often, its great for lunch at work
I love this Not much else to say I like using the tofu because it is such a good protien. Nice change from the norm.
Delicious i loved this so much that i kept trying to get more off the fork and chipped my tooth on the fork...lol thank god i have a dentist appt. this week will definately make again but next time maybe i should put it on bread to avoid chipped teeth
Like the others here, I was pleasantly surprised at how good this dish was I substituted Nayonnaise for Mayonnaise, and everything was quite good. I think I will take the suggestion of a previous reviewer and use extra firm tofu (and perhaps dijon mustard) for the extra flavor and texture.
Excellant Although I enjoy tofu, I was dubious of this tasting remotely like egg salad. Glad I tried it anyway because its GOOD My family has no idea and Im not about to tell them they are eating a healthier version. Ive made this a few times now and Ive concluded the next round wont include nearly as much tumeric as its a bit too yellow. Wonder if my family will notice ...? Thanks for the wonderful recipe Jill
Ive never tried tofu until visiting Allrecipes.com This recipe was quick and easy to make I prepared it before leaving for work this morning It really does taste like egg salad Enjoy
This was extremely realistic to real egg salad. It was nice not to have to boil eggs and deal with that. I do think it needed more mayo or something, it was a little dry. Good time saver
This recipe really deserves a 5 star. I first made it several years ago, when I first turned vegetarian. I was amazed by the taste I usually dont have celery at home, so I just increased the amount of the pickle relish. Its perfect every time I make it. Absolutely love it And my family did too.
I dont know how my experience with this recipe was so different from most peoples, but I was very disappointed. I checked and rechecked the recipe to see what I had done wrong, but I had followed it exactly. This is the first recipe I have rated so low. No one in my family is a picky eater, but none of us could eat this tofu salad. Not only was it very dry, but the taste was bitter and very unpleasant as well.
First time eating tofu for me We enjoyed it But it is necessary to let the flavors come together for 24 hours or so. Will be a recipe we use a lot since we are trying to cut back on eggs
Yummy
Ive fooled many people with this recipe. No one knows its much healthier than traditional egg salad.
The BEST "egg" salad recipe you will ever find. My entire family enjoy this one. We always have some on hand to pair with crackers as a snack, also good on a sandwich. It looks and tastes like real egg salad.
Excellent I used extra firm tofu to avoid a lot of the excess liquid. And I found that dijon mustard gives this recipe an added zing
This is really good and tastes just like the real thing. Mmm...
Alright. this recipe is actually very good ... and is incredibly similar to eggssalad when it hits toast hating mayo i substituted light greek yogurt... out of tumeric i substituted mustard powder, a pinch of saffron and a pinch of curry powder. i skipped the sugar and used lemon instead of vinegar.and.it was great.
This recipe is so wonderful I am a vegetarian, and my family is not. I have made this several times now, and so far nobody has caught on that it is tofu
Dont let looks fool you with this recipe because if you go by the way it looks youll definitely miss out on a delicious treat FANTASTIC
So delicious Im going to make this regularly. I skipped the celery and dried parsley because I didnt have any. Used honey instead of sugar. Added a dash of paprika. It was very crumbly which made it difficult to eat as a sandwich. It would do much better in a wrap.
This is a really great meatless dish. Other than the wait time to press the tofu to get rid of excess water, its a snap to put together
I thought this was a very tasty way to eat tofu. I have a very flexible palate which means I am willing eat just about everything I couldnt interest any family member to try it. My daughters vegetarian boyfriend tried it but didnt care to go any further. For the vegan crowd I think this would be a hit and I would consider doing a smaller batch for myself in the future. The flavors blended nicely.
I really liked this one. I thought that there needed to be a little more of the mayo mixture. i had to add a little water to it to thin it out a bit.
WOW I have always liked egg salad but realize it is bad for you and i eat very little animal products. I can literally sit down and eat the whole thing. I only let it sit an hour before having some on toast. I used light mayo and added an extra TBSP. I also doubled the celery and onion because i love the extra crunch. Cant wait to try it again after it actually sits awhile. I WILL BE MAKING THIS ALLEAST MONTHLY. EXCELLENT THANK YOU
Ive made this so many times and love it Sometimes I use fresh onion and celery. Other times I get lazy and use celery flakes and dried minced onion. Each time its fantastic. I did add hot sauce this last time for a little zing and it was great.
This recipe is marvelously created great for weekday.
I LOVE egg salad, and believe it or not, I love tofu. Raw Several months ago, I removed meat, cows milk, and eggs from my familys diet (and by the way, I lost forty pounds after doing it) so to find this recipe on this site just made my day It tastes GREAT I think it tastes exactly like the real thing I cant believe I didnt try this sooner Two thumbs way up, from me
This is great. You definitely have to like dill to enjoy it, but I really love having it on a piece of toast. Its a great way to get some non-meat protein without sacrificing taste.
I have used this recipe a lot. I like to use it when I invite my parents over my mom knows what is in it but my dad has never been told and I will never tell him just tells you you can not tell the difference when you use tofu in your foods. Great recipe
Very good, but definitely let it soak up the flavors for a good long time. Great with the suggested sandwich dressings. The only thing Id change is Id add a bit more mayo.
I really enjoyed this recipe. I have made it 3 times this month I could not give in 5 stars because I thought it was too dry. I added alot more mayo(light). Also I have cut down alittle on the parsley. It is great with the veggies, but when I didnt have any it was still good without them.
Ok, this tasted so much like egg salad that my mostly-vegan children didnt want to eat it because they thought it was real They said it tasted like the eggs grandma made them eat. Ha, ha. Really, that is a compliment as that is the aim of this recipe. Were not big on tofu so Im glad to have another way to use it.My recommendations are to be sure you marinated for the required amount of time - the longer the better, and serve with lettuce and tomato if youre putting it on a sandwich or in a pita, or, as others have noted, serve it on a bed of greens. I think the texture needs that bit of freshness to brighten it up.
This recipe is wonderful It is very close to tasting liek egg salad - I make it all the time. Does take atleast an hour for flavors to blend, even better over night. If you intimidated to try tofu try this - you will love it
I agree with SpecialK (Feb. 28, 2011); this truly is pretty darn close to the real thing. Although I liked it immediately after preparation, I found that the waiting time does improve the flavor. I have a "go-to" tofu egg salad recipe that I THOUGHT was pretty good until I made this. The ingredients proportions are right on. I THINK what put it over the top was the real (Hellmans) mayo. Only two T. for the entire recipe..not a deal killer IMHO. My other recipe uses "fake" mayo. Fake is OK for some applications, but not particularly for a recipe that already reduces the cholesterol tally by a landslide. As usual, moderation is the key to a healthy diet. Jeninga75...try it with less or no turmeric if that ingredient is off putting, as it can be at times. I will be making this again:) Oh and I like the idea of using it on toast (brioche?) Perhaps add a crispy leaf of lettuce? Hint: Use a pastry blender/knife to mash the tofu. Works like a charm:)
Yum This makes for a very good quick sandwhich and was easy to make.
This recipe is amazing I didnt have tumeric, parsley, dill weed, or celery so I used garlic powder and basil instead and it still turned out great. It almost tastes like real egg salad. This is one recipe I will be making quite often.
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