View source for Curried Tofu-Egg Salad Sandwiches

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Curried Tofu-Egg Salad Sandwiches
From  Cooking Light

3/4 cup finely chopped firm light tofu (about 5 ounces)
2 tablespoons chopped fresh cilantro
1 tablespoon chopped green onions
2 tablespoons light mayonnaise
2 tablespoons plain fat-free yogurt
1 teaspoon hot pepper sauce
1/2 teaspoon curry powder
1/4 teaspoon salt
1/8 teaspoon pepper
2 hard-cooked large eggs, finely chopped
6 (1.2-ounce) slices whole-grain bread

Combine the first 10 ingredients in a bowl, and stir until well-blended. Spread 1/2 cup tofu mixture evenly over each of 3 bread slices; top with the remaining bread slices. Store in small zip-top bags in refrigerator.

Yield: 3 sandwiches

NUTRITION PER SERVING
CALORIES 272(29% from fat); FAT 8.9g (sat 2.2g,mono 2g,poly 3g); PROTEIN 15g; CHOLESTEROL 147mg; CALCIUM 127mg; SODIUM 729mg; FIBER 3.3g; IRON 2.6mg; CARBOHYDRATE 35.3g

Cooking Light, MARCH 1998
[[Category:Sandwich]]
[[Category:Lunch]]