Better than Egg Salad
Tofu takes on the taste and texture of egg salad in this quick-fixing sandwich from Lisa Renshaw of Kansas City, Missouri.
Ingredients
- 1/4 cup reduced-fat mayonnaise
- 1/4 cup chopped celery
- 2 green onions, chopped
- 2 tablespoons sweet pickle relish
- 1 tablespoon Dijon mustard
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1 package (12.3 ounces) silken firm tofu, cubed
- 8 slices whole wheat bread
- 4 lettuce leaves
- Coarsely ground pepper, optional
Reviews
Interesting! I would make again. Good flavor. Was shocked when my two kids (ages 5 and 9) not only liked it, but asked for more! One of the first tofu recipes we have made.
Amazing how much it tastes like traditional egg salad!
A really nice, quick sandwich salad. I wasn't as gentle with the tofu as the recipe said, so it crumbled and looked more like egg salad, and I used some kala namak salt instead of regular table salt to give it a more egg-like taste.
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This was good and much faster than hard boiling eggs for salad!
I tried it....it was OK :) I'll probably make it again.
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