Eggless Egg-Salad Sandwich
- 1 pound firm tofu, drained
- 1/2 cup diced celery
- 1/2 cup diced red onion
- 1/4 cup shredded carrot
- 1 tablespoon miso (soybean paste)
- 1 teaspoon ground turmeric
- 1 teaspoon curry powder
- 2 teaspoons Dijon mustard
- 1/2 teaspoon salt
- 10 (1-ounce) slices pumpernickel bread
- 15 (1/8-inch-thick) slices cucumber
- 5 Bibb lettuce leaves
- 10 (1/8-inch-thick) slices large tomato
- Combine first 9 ingredients in a bowl; beat at medium speed of a mixer until combined (mixture will not be smooth). Spread 2/3 cup tofu mixture evenly over 1 bread slice; top with 3 cucumber slices, 1 lettuce leaf, 2 tomato slices, and 1 bread slice. Repeat procedure with remaining ingredients.
firm, celery, red onion, shredded carrot, ground turmeric, curry powder, mustard, salt, bread, cucumber, bibb lettuce leaves, tomato
Taken from www.myrecipes.com/recipe/eggless-egg-salad-sandwich (may not work)