1. Place eggs in a single layer in a saucepan; add water to depth of 3 inches. Bring to a boil; cover, remove from heat, and let stand 15 minutes.
2. Drain immediately and fill the saucepan with cold water and ice. Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water.
3. Slice eggs in half lengthwise, and carefully remove yolks. Spoon Tofu Spread into egg whites. Garnish, if desired.
4. Serve with lettuce, cherry tomatoes and cucumber. (Optional)
Tip: For extra flavor use the Mexican Tofu Spread.
You can buy tasty Tofu Spread here https://tofuspread.com
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (750g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 671 (63%)|
|Amt Per Serving||% DV|
|Total Fat 74.6g||99 %|
|Saturated Fat 23.2g||116 %|
|Monounsaturated Fat 28.6g|
|Polyunsanturated Fat 10.2g|
|Cholesterol 3172.5mg||976 %|
|Sodium 1050mg||36 %|
|Potassium 1005mg||26 %|
|Total Carbohydrate 5.8g||2 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 5.8g|
|Protein 94.4g||135 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1072
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