After recently becoming engaged, Justin and I have decided to try to get ourselves in better shape before the big day. So, not only are we (finally) taking advantage of our gym membership, but we are making better choices with what we eat. To keep ourselves on track, we decided to start this blog to share our recipes and our progress!
So, here goes:
Curry Tofu Egg Salad Spread
This recipe originally started out as the Curry Tofu Egg Salad Sandwiches recipe found in 15-Minute Vegetarian by Susann Geiskopf-Hadler and Mindy Toomay. However, we were lacking in the fresh parsley department, and Justin isn't as huge a fan of spice as I am, so I modified it a bit.
Here is the recipe for the spread:
8 oz. firm tofu, sliced and patted dry
2 large hard-boiled eggs
1/2 cup light mayo
2 tbsp yellow mustard
1/2 tsp crushed garlic
1/2 tsp curry powder
In one bowl, combine the tofu and eggs, and mash them with a fork until your desired consistency is reached (I like mine to still be a little chunky). In another bowl, mix the mayo, mustard, garlic and curry powder. Pour the mayo mixture into the tofu-egg mixture and stir until combined.
The recipe yields around 4 servings, each around 135 calories. Depending on what you serve the spread on/in, you've got a delicious meal under 500 calories.
We chose to serve ours on a sun-dried tomato tortilla, and added some tomato and butter lettuce.
So, that's it for now, folks. Let us know what you think!
I like it but the tofu. I am not a huge tofu person but I think turkey breast would be a great meat to use if you are not a huge tofu fan since how lean it is.
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