Eggless Egg-Salad Sandwich

Cooking Light

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

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.

Yield: 5 sandwiches.

serves: 5 sandwiches