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Tofu takes the taste and texture of egg salad in this quick-fixing sandwich from Lisa Renshaw of Kansas City, Missouri.
This recipe is:
Healthy
Quick
Diabetic Friendly
Nutritional Facts 1 sandwich equals 274 calories, 12 g fat (2 g saturated fat), 5 mg cholesterol, 734 mg sodium, 33 g carbohydrate, 5 g fiber, 13 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 fat.
Originally published as Better Than Egg Salad in Light & Tasty April/May 2007, p36
New Use for Ice Cream ConesHave picky eaters at your house? Try serving chicken, egg or tuna salad in an ice cream cone instead of between bread. Kids love this crunchy lunch that resembles dessert. —Suzanne M., Lyons, Georgia
Have picky eaters at your house? Try serving chicken, egg or tuna salad in an ice cream cone instead of between bread. Kids love this crunchy lunch that resembles dessert. —Suzanne M., Lyons, Georgia
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Reviewed on Mar. 19, 2012 by cast_iron_king
A really nice, quick sandwich salad. I wasn't as gentle with the tofu as the recipe said, so it crumbled and looked more like egg salad, and I used some kala namak salt instead of regular table salt to give it a more egg-like taste.
Reviewed on Mar. 14, 2009 by keverwann
This was good and much faster than hard boiling eggs for salad!
Reviewed on Dec. 11, 2008 by KY_Cook
I tried it....it was OK :) I'll probably make it again.
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