Friday, September 13, 2013

Eggless Egg-Salad



I have been doing this for years and my friends like it. The only ingredients that have stayed the same are the tofu that serves as the base of the salad and the turmeric that gives it the yellow color of egg salad. If there is something you have always liked in egg salad, feel free to try it here. A little pickle relish, perhaps?

Serve the salad on a bed of greens or spread it on bread or bagels, adding lettuce, tomatoes, pickles, or other toppings of your choice.


1 package (14 ounces) firm tofu, drained well and mashed with a fork

¼ cup Tofu Mayonnaise or Nasoya Fat-Free Nayonaise

¼ cup finely chopped celery

2 tablespoons finely chopped onion

2 teaspoons vinegar

½ teaspoon ground turmeric

¼ teaspoon onion powder

¼ teaspoon garlic powder

¼ teaspoon dried dill weed

¼ teaspoon salt

Put the tofu in a bowl and add the rest of the ingredients. Mix well.
Cover tightly and refrigerate for at least 2 hours or up to 2 day s before serving. (Eggless Egg Salad)

or want to know how to store your favorite vegetables and fruits at home...Complete Guide to Storing Fruits and Vegetables at Home

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