Search thousands of recipes reviewed by home cooks like you.

Eggless Egg Salad

  • Prep

  • Cook

  • Ready In

Betty

This is an easy tofu egg salad recipe.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 110 kcal
  • 6%
  • Fat:
  • 6.6 g
  • 10%
  • Carbs:
  • 3.2g
  • 1%
  • Protein:
  • 12 g
  • 24%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 75 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. In a large pot over medium-high heat bring water, vinegar and salt to a boil. Stir in tofu and return to a boil. Reduce heat to medium and simmer 15 minutes. Drain.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Sarah Stone
7
1/27/2006

I think I'll try the one posted by the Sara Lee company....that one looked like it had more than just tofu, water, vinegar and salt!

BREWPUNK
6
10/8/2004

This was soo awesome! I was really skeptical because I have yet to find a way to make tofu yummy to me, I used some Nasoya Nayonaise to mix the egg salad and it's the first time I've liked the tofu or the Nayonaise. I used expired tofu and it still turned out great!

DIPPY3
6
11/6/2003

I love eggless egg salad -- it's so easy and versatile, and you can spice it up however you like! Give it a whirl!