Curried Tofu-Egg Salad Sandwiches

1 Review
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Yield
3 sandwiches
March 1998
RECIPE BY Cooking Light

Ingredients

  • 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

Nutritional Information

  • Calories 272
  • Caloriesfromfat 29%
  • Fat 8.9g
  • Satfat 2.2g
  • Monofat 2g
  • Polyfat 3g
  • Protein 15g
  • Carbohydrate 35.3g
  • Fiber 3.3g
  • Cholesterol 147mg
  • Iron 2.6mg
  • Sodium 729mg
  • Calcium 127mg

How to Make It

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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