Eggless Egg Salad
#77394 - 06/09/04 04:57 AM
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Reged: 04/05/04
Posts: 287
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3 ounces tofu
- - salt and pepper to taste
- pinch turmeric
1 tablespoon mustard
2 tablespoons pickle relish
1 tablespoon lite mayonnaise
I found this on the internet and it looks interesting. I don't have a problem with a tiny bit of mayo. It seems to be worth a shot. I love egg salad!
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I've tried something like this before, minus the relish and it was pretty good. I haven't tried again since I have overcome my fear of tofu. Have you tried it yet? I'm sure the relish makes it so much better. I love dill relish. We can't seem to keep it in the house.
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I grew up in Japan so tofu is to me what chocolate is to chocoholics! I haven't tried it yet but there are these mixes called "Tofumate" that I have used and I found that I like them alot...you find them in Whole Foods stores.
I think it sounds good as well...I am afraid of the mayo even if it is a little. I think I will look for a mayo substitute before trying it.
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Rachel
#77708 - 06/09/04 05:41 PM
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torbetta
Reged: 01/24/03
Posts: 1451
Loc: New York
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I like the taste of Hellmann's Just Too Good! . It has 2 grams of fat and uses egg whites instead of whole eggs. For some reason the Kraft fat free has egg yolks in it and I don't know why. I don't like the taste of that one either. I've always like Hellmann's.
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Torbetta
#77872 - 06/10/04 08:36 AM
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Reged: 04/05/04
Posts: 287
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I'll have to look for that...thanks! After a few bouts with mayo-in-anything making me sikcer-n-a-dog, I have stayed away. Thanks!
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Hellmann's
#77888 - 06/10/04 09:16 AM
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Linz
Reged: 09/01/03
Posts: 8242
Loc: England
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Oh, I just love hellmann's lighter than light, which sounds the same. It's so much better than other brands. Being able to have mayo is such a luxury!
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Re: Hellmann's
#77897 - 06/10/04 09:39 AM
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Kree
Reged: 10/08/03
Posts: 3748
Loc: Northern NY
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I'm also fine with Hellman's light mayo. I don't know what I'd do without it!
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"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
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I know this is an old post, but I am looking at new recipes to try. I am new to the whole tofu-thing...which type do you use for something like this? Thanks!
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I'm big into silken tofu, and I'm thinking firm or extra firm silken tofu would have a texture similar to eggs when used in this recipe. Silken tofu is sold in asceptic packages... which pretty much means small boxes, lol. Mori Nu is the most popular brand I know of.
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"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
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