Eggless Egg Salad
Try this Eggless Egg Salad recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
gluten free
red meat free
dairy free
pescatarian
- 1/2 tsp onion powder
- 2 stalks celery finely diced
- 1 tsp garlic powder
- 1/2-1 tsp sea salt
- 1 14 oz firm or extra firm tofu well drained
- 1/4 small onion finely diced
- 1/4 cup pickle relish sweet or dill (your choice)
- 1/4-1/2 cup just mayo (hampton's lane)
- 1-1/2 tsp chicken style seasoning i use bill's best
- 1/4 tsp tumeric opt. for color
- Carbohydrate 28.385420625 g
- Cholesterol 0 mg
- Fat 0.568716875 g
- Fiber 4.09381880265474 g
- Protein 1.7541625 g
- Saturated Fat 0.0978443125 g
- Serving Size 1 1 Serving (172g)
- Sodium 734.607125 mg
- Sugar 24.2916018223453 g
- Trans Fat 0.097530625 g
- Calories 114 calories
Drain excess water from Tofu. Place between two paper towels and set heavy space pan on top and compress to remove excess water. I usually do this for 1-2 hours if I have the time. Mash Tofu in a large bowl Add remaining ingredients and mix well Chill before serving. Serve with crackers or a sandwich
