Curried Tofu-Egg Salad Sandwiches

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 272
  • Calories from fat: 29%
  • Fat: 8.9g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 3g
  • Protein: 15g
  • Carbohydrate: 35.3g
  • Fiber: 3.3g
  • Cholesterol: 147mg
  • Iron: 2.6mg
  • Sodium: 729mg
  • Calcium: 127mg


  • 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


  1. 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.
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