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Egg-less Egg Salad
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Sounds like an oxymoron, we know… but this version is made with tofu and closely resembles the look and taste of the real thing. Plus it’s quick and easy to make as well as being much lower in fat than regular egg salad! Try it tucked into a whole-wheat pita pocket with lettuce and tomato for a healthy lunch on the go.
makes 3 1/2 cups


1 pound firm plain tofu
1/2 cup red onion, finely diced
2 stalks celery, finely diced
1/2 cup Nayonnaise® or favorite mayonnaise
4 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1 3/4 teaspoons turmeric

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Egg-less Egg Salad
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


  1. Crumble tofu into a bowl. Add onion and celery and mix thoroughly.
  2. In a separate bowl, whisk together Nayonnaise, mustard, turmeric, salt and pepper. Add dressing to tofu and mix well to combine. Season with additional salt and pepper to taste.

Per serving: 110 calories, 8g fat, 1g sat fat, 6g carbohydrates, 6g protein, 304mg sodium, 1g fiber, 126mg calcium

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