Eggless Egg Salad14 Reviews
- Prep: 15 min
- Cook: 15 min
- Ready In: 30 min
“This is an easy tofu egg salad recipe.” - by Betty
Original recipe yields 6 servings
- 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.
Amount Per Serving (6 total)
- 110 cal
- 6.6 g
- 3.2 g
Based on a 2,000 calorie diet
Reviews (14)Rate This Recipe
"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! ..." See more"
"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 o..." See morer the Nayonaise. I used expired tofu and it still turned out great!"
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