“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.” - by Jill
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- 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.
Nutrition
Amount Per Serving (4 total)
- Calories
- 227 cal
- 11%
- Fat
- 15.5 g
- 24%
- Carbs
- 8.2 g
- 3%
Based on a 2,000 calorie diet
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Reviews (111)
Rate This Recipe
"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 permena..." See morent 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."
nymbus
"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 papr..." See moreika 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."
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