Eggless Egg Salad

14 Reviews

Prep: 15 min
Cook: 15 min
Ready In: 30 min

“This is an easy tofu egg salad recipe.” - by Betty

Ingredients

1 pound firm tofu, cubed
4 cups water
1/4 cup white vinegar
1 pinch salt

Hide Checklist

Adjust Servings

Adjust

Metric US

Original recipe yields 6 servings

Directions

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.

Nutrition

Amount Per Serving (6 total)

Calories
110 cal
6%

Fat
6.6 g
10%

Carbs
3.2 g
1%

Based on a 2,000 calorie diet

Share It

Reviews (14)

Rate This Recipe

Blondeprincess

Jan. 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! ..." See more"

BREWPUNK

Oct. 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 o..." See morer the Nayonaise. I used expired tofu and it still turned out great!"