Tofu Egg Salad Recipe

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Tofu Egg Salad
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  1. I always drain my tofu first.
  2. 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. Let sit in refrigerator for 10-20 minutes.
  4. Mash the tofu in a bowl with a wooden spoon.
  5. Mix tofu well with remaining ingredients.
  6. Chill and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 296.38 Kcal (1241 kJ)
Calories from fat 160.81 Kcal
% Daily Value*
Total Fat 17.87g 27%
Sodium 311.26mg 13%
Potassium 356.52mg 8%
Total Carbs 13.2g 4%
Sugars 3.76g 15%
Dietary Fiber 1.12g 4%
Protein 27.16g 54%
Vitamin C 6.7mg 11%
Iron 5.1mg 28%
Calcium 412mg 41%
Amount Per 100 g
Calories 106.14 Kcal (444 kJ)
Calories from fat 57.59 Kcal
% Daily Value*
Total Fat 6.4g 27%
Sodium 111.47mg 13%
Potassium 127.68mg 8%
Total Carbs 4.73g 4%
Sugars 1.35g 15%
Dietary Fiber 0.4g 4%
Protein 9.73g 54%
Vitamin C 2.4mg 11%
Iron 1.8mg 28%
Calcium 147.6mg 41%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.2
  • 8

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free

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