Egg/Tofu Salad

This is the first recipe that I ever tried with tofu in it. If you are new to reading my blog, you may not know that I have always been a very picky eater and that I would have never even looked at tofu much less eaten it. So, when I decided to try this recipe I definitely needed some moral support. I waited until my mom came to visit and asked her to take the tofu plunge with me. If you are attempting to break out the routine and try some new recipes and ingredients, I think that it is incredibly helpful to have someone there as moral support and taste tester. She was pretty incredulous that I would even want to attempt something like this as neither of us had ever tasted tofu before, much less bought it in the grocery store. In case you are wondering, it is in the produce section.

Tofu comes in different varieties which I explained more about in this post. It is soft and basically assumes the flavor of whatever it is cooked with. It blends easily with the eggs in this egg salad and it is hard to tell when you are eating an egg or tofu.

In addition to replacing some of the egg with tofu, most of the fatty mayonnaise has been cut with white bean puree. Below, you can see the mayonnaise, white bean puree and mustard mixture.

This is the finished product to which I added celery. I just love the crunch that celery adds. You could also add sweet pickles.

At last, my favorite way to eat this egg salad . . . on homemade whole wheat pita bread that you can find the recipe for here.

This was a great learning experience for me and gave me the courage to try this chameleon ingredient in other recipes.

Have you tried cooking tofu? What is your favorite way to eat it? How do you sneak it into your family's diet? Maybe you don't have to sneak it, but I do, for me and for them.

Enjoy!