Egg Salad with Tofu

August 14, 2011 at 4:17 pm Leave a comment

Ok, before you all freak out about the addition of tofu to a perfectly good egg salad, let me just say that you will never taste or notice the tofu; it just blends in with the egg whites perfectly. I Promise!

Why add it then? you ask. Well, I had some tofu that needed to be eaten so I gave the combination a try, and I was very satisfied with the end product. The addition of the tofu adds protein and extends the quantity of the salad.

4-5 eggs, hard cooked and diced
1  14 ounce package extra firm tofu, diced and drained well on a kitchen towel
1/2 teaspoon mustard
2 heaping tablespoons mayonnaise
salt and pepper to taste
pinch of cayenne (optional)

Throw it all in a bowl and mix well.


Entry filed under: For One or Two, Low Carb, Sides & Salads. Tags: .

Cooking with Dried Beans Chocolate Chip Cookies – A smaller batch

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