Tofu Egg Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy salad of crumbled tofu mixed with pickles, dill, and a mayo-based dressing, mimicking the texture and flavor of egg salad. Serve it as a sandwich filling or on a bed of greens.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 pound extra firm tofu (pressed for 30 minutes; half diced, half crumbled)
- 1 tablespoon relish
- ¼ cup finely diced celery
- ¼ cup finely diced pickles
- 1 tablespoon freshly chopped dill
- 1 tablespoon dried or freshly chopped chives
- ¼ teaspoon black salt/kala namak
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ cup vegan mayonnaise
- 1 teaspoon Dijon mustard
- ⅛ to ¼ teaspoon turmeric
- 1 teaspoon nutritional yeast
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 457mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 189mg
- Calcium
- 326mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 457MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.