Eggless Egg-Salad Sandwich

Name: Eggless Egg-Salad Sandwich
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

13 ingredients

1 steps

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.