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