Herb-Friendly Egg Salad With Tofu

Herb Friendly Egg Salad Tofu

Greek yogurt and tofu pack protein into this picnic favorite. Turmeric gives this dish its pretty yellow color, and along with garlic and parsley, provides:

  • Antioxidants to protect healthy cells from damage (turmeric, parsley).
  • Infection fighters to protect against bacteria, viruses and fungus (garlic).
  • Fire-fighters to reduce the inflammation at the root of many diseases (turmeric).
  • Iron for energy (parsley).
  • Clot-busters to discourage unwanted blood clots (garlic, parsley).
  • Vitamin C to keep colds from worsening (parsley).
  • Potassium to help muscles function and keep blood pressure stable (parsley).


1 pound extra-firm tofu

1 teaspoon reduced-sodium soy sauce

2 teaspoon yellow mustard

1 teaspoon garlic powder

1/4 teaspoon turmeric

1 to 2 teaspoons nutritional yeast (available in health food stores)

Freshly ground pepper to taste

1/4 teaspoon salt

2 tablespoon flat-leaf parsley, chopped

2 scallions, sliced thinly

1 grated carrot

3 ribs celery, diced

5 radishes, chopped

2 tablespoons plain 0% fat Greek yogurt

3 tablespoons low-fat, vegetarian egg-free mayonnaise


Rinse, drain and mash tofu.

Add vegetables.

In a separate bowl, mix Greek yogurt, mayonnaise, mustard, nutritional yeast, turmeric, salt and pepper.

Add to tofu and vegetables. Mix well and refrigerate for at least a couple of hours before serving.

Nutrition Information (per serving)

Makes 6 servings

Calories: 98

Protein: 8.2 g

Total fat: 4.8 g

Saturated fat: 0 g

Cholesterol: 0 mg

Total carbohydrate: 6 g

Sugar: 2 g

Dietary fiber: 5.5 g

Sodium: 139 mg

Potassium: 369 mg

This article was written by Wellness Team from Cleveland Clinic and was legally licensed through the Industry Dive publisher network. Please direct all licensing questions to legal@industrydive.com.

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