eggless-egg-salad

Eggless Egg Salad

14 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Betty
Recipe by  Betty

“This is an easy tofu egg salad recipe.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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.

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Reviews (14)

Rate This Recipe
thedailygourmet
7

thedailygourmet

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

BREWPUNK

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

DIPPY3

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

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Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

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Awesome Egg Salad with a Kick

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My Favorite No-Mayo Egg Salad