Tofu Egg Salad Recipe

Name: Tofu Egg Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 box (about 12 To 14 Oz. Size) Firm Tofu; 1 teaspoon Turmeric; 1/2 teaspoons Paprika; 3 Tablespoons Chopped Parsley; 2 stalks Celery Finely Chopped; 1 clove Garlic; 1/2 whole White Onion, Finely Chopped; Salt And Pepper, to taste; 1 Tablespoon Dijon Mustard; 2 ounces, weight Mayonnaise; 1 teaspoon White Wine Vinegar

Servings: persons

1 box (about 12 To 14 Oz. Size) Firm Tofu
1 teaspoon Turmeric
1/2 teaspoons Paprika
3 Tablespoons Chopped Parsley
2 stalks Celery Finely Chopped
1 clove Garlic
1/2 whole White Onion, Finely Chopped
Salt And Pepper, to taste
1 Tablespoon Dijon Mustard
2 ounces, weight Mayonnaise
1 teaspoon White Wine Vinegar

1
1.
2
Crumble the tofu in a colander over the sink and carefully drain off the excess water.
3
2.
4
Place the tofu in a mixing bowl and add the turmeric, paprika, parsley, celery, garlic and onion.
5
Salt and pepper to taste.
6
3.
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Mix in the mustard, mayo and vinegar.
8
Check the seasoning again.
9
This is really all there is to it.
10
Dial the ingredients up or down as you see fit or add your own favorite traditional egg salad ingredients.

123

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 box (about 12 To 14 Oz. Size) Firm Tofu, 1 teaspoon Turmeric, 1/2 teaspoons Paprika, 3 Tablespoons Chopped Parsley, and more.

Yes, Tofu Egg Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tofu Egg Salad

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