Almost Eggless Egg Salad recipe

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Ingredients

2 tablespoons mayonnaise
1 tablespoon sweet pickle relish
1 teaspoon distilled white vinegar
1 teaspoon prepared mustard
1 teaspoon white sugar
½ teaspoon ground turmeric
¼ teaspoon dried dill weed
1 tablespoon dried parsley
1 pound firm tofu, sliced and well drained
1 tablespoon minced onion
2 tablespoons minced celery
salt to taste
ground black pepper to taste

Nutrition Info

226.9 calories
carbohydrate: 8.2 g
cholesterol: 2.6 mg
fat: 15.5 g
fiber: 2.9 g
protein: 18.2 g
saturatedFat: 2.3 g
servingSize: -
sodium: 90.4 mg
sugar: 2.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a small bowl, combine mayonnaise, sweet pickle relish, vinegar, mustard, sugar, turmeric, dill, and parsley. Mix well, and reserve.

  2. 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.

Recipe Yield

4 servings

Recipe Note

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.

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