Eggless Egg-Salad Sandwich |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Ingredients:
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 |
Directions:
1. 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.
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