Bariatric Recipes of the Week:
Tofu Egg Salad

This tofu egg salad is a healthy version of an old time favorite.

  • 1 package Mori-Nu brand tofu (silken firm, extra firm or organic silken firm)
  • 3 Tablespoons light mayonnaise
  • 1/4 teaspoon honey
  • 1/8 teaspoon salt
  • 1/4 teaspoon turmeric
  • 1/8 teaspoon dry mustard
  • 2 Tablespoons sweet pickle relish
  • 2 Tablespoons minced scallions
  • 2 Tablespoons minced celery
  • 1/8 teaspoon freshly ground black pepper


  1. Drain tofu and pat dry with paper towels.
  2. Crumble or cube tofu into medium bowl.
  3. In another small bowl, mix mayonnaise, honey, salt, turmeric, and mustard. Add tofu.
  4. Mix in remaining ingredients.
  5. Refrigerate 30 minutes.

Note: For vegan preparation, substitute light vegan mayonnaise and omit the honey.

Makes 3 servings. Serving Size = 1/2 cup.

Per serving: 137 calories, 8.5 grams protein, 9 grams carbohydrate, 7 grams fat, 249 mg. sodium, 3.6mg cholesterol

Serving suggestions:

  • Serve rolled in a romaine lettuce leaf as a "lettuce wrap."
  • Serve atop a bed of baby spinach.
  • Mock deviled eggs: Hard boil eggs and remove yolks. Stuff center with this "eggless" egg salad.

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Recipe courtesy of