Curried Tofu-Egg Salad
Ouick and easy sandwich filler.
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
Estimated Total Time: 15 minutes
Combine the first 10 ingredients in a bowl, and stir until well-blended. I eat this with lettuce on gluten/lactose free bread.
See other recipes submitted by Trudy L