Eggcellent Egg Salad Sandwiches - X-post

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Here's another way to add tofu to your diet.

 

Karin Baumgardner

Issaquah, WA

 

* Exported from MasterCook II *

 

Eggcellent Egg Salad Sandwiches - Stealth Health

 

Recipe By : Stealth Health - Evelyn Tribole

Serving Size : 1 Preparation Time :0:00

Categories : Eggs & Cheese Low-Fat / Low-Cal

Tofu Want To Try

**To Eat-Lf

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 eggs

4 ounces light silken tofu, extra firm

1/4 cup chives -- finely chopped

2 tablespoons green bell pepper -- finely chopped

2 tablespoons lowfat mayonnaise

1 tablespoon fatfree cream cheese

1/4 teaspoon vinegar

1/2 teaspoon dry mustard

1/4 teaspoon salt

1/8 teaspoon black pepper

8 slices whole wheat bread

 

Place the eggs in a small saucepan. Add enough COLD water to cover the eggs.

Bring to a boil over high heat. Reduce heat so the water is just below

simmering. Cook for 15 minutes. Drain. To cool eggs quickly, fill the

saucepan with cold water and let stand 2 or more minutes. Peel the eggshells.

Cut the eggs in half and discard one of the yolks.

 

While the eggs are cooking, wrap the tofu with a paper towel and gently press

out any excess liquid. Dice the tofu into small cubes about the size of a pea

and place in a medium bowl. Add the chives and green pepper.

 

In a small bowl stir together the mayonnaise, cream chees, vinegar, dry

mustard, salt, and pepper. Crumble the egg yolk into the mayonnnaise mixture.

Stir until smooth.

 

Chop the egg whites and mix into the tofu mixture. Add the mayonnaise mixture

and stir until well blended. Divide the egg mixture on four slices of bread.

Top with the remianing bread slices.

 

Makes 4 whole sandwiches.

 

Calories 213

Fat (grams) 5.9

% Fat calories 24

Protein (grams) 12.2

Carbohydrates (grams) 29

Cholesterol (milligrams) 107

Fiber (grams) 4 [16% daily value]

 

 

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