Ingredients
-
2
-
1/2
-
3
-
1
-
1/2
-
2
-
1
-
1/2
-
-
-
-
-
-
-
Directions
Tofu Egg Salad, I really enjoyed this! It was inspired by a recipe I saw on Food 911 Careful with the cayenne (I personally like it a little spicy, but use your own judgment) I also usually only make half of this recipe (I’m the only one in the house who will actually EAT tofu!), I never would have thought you can use tofu like this It’s genius! It tasted just like an egg salad without the egg! I’m amazed! It’s the perfect weekday lunch recipe without weighing you down
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
I Always Drain My Tofu First. |
|
2
Done
|
I Cut It Into 1/4s, Wrap It in Paper Towels on a Cookie Sheet, With Another One on Top, Weighted Down With Some Heavy Canned Goods. |
|
3
Done
|
Let Sit in Refrigerator For 10-20 Minutes. |
|
4
Done
|
Mash the Tofu in a Bowl With a Wooden Spoon. |
|
5
Done
|
Mix Tofu Well With Remaining Ingredients. |
|
6
Done
|
Chill and Serve. |
