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Tofu Egg Salad


Tofu Egg Salad

Frozen tofu has a completely different texture than fresh tofu, namely firmer and on the crunchy side. Those who do not like the soft texture of regular tofu might love the difference, and be able to add tofu to their healthy food choices with this simple recipe.

1 serving: 281 mg. sodium per serving

4 ounces frozen firm tofu, defrosted
1/2 cup spinach leaves, broken into small pieces (1/2 inch)
1 Tablespoon mayonnaise
1 Tablespoon low sodium pizza sauce
1/8 teaspoon low sodium Dijon mustard
1/8 teaspoon garlic granules
1/8 teaspoon onion powder
1/8 teaspoon lemon pepper with garlic and onion *
1/16 teaspoon salt
1 hard-boiled egg

Prep. Instructions

1. Combine mayonnaise with the next 6 ingredients. Stir to combine well.

2. Have all other ingredients on hand.

Cooking Instructions

1. Gently press defrosted tofu in a towel until water is removed. Crumble into a salad bowl.

2. Add spinach leaves to the salad bowl.

3. Place mayonnaise mixture into the salad bowl. Stir to combine well.

4. Cut up hard boiled egg into the salad bowl in small pieces. Stir again to combine. Serve. - Copyright © 2023 Judy Reynolds