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Eggless Egg-Salad Sandwich

Yield 5 sandwiches

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

Nutrition Information

  • calories 242
  • caloriesfromfat 21 %
  • fat 5.6 g
  • satfat 0.8 g
  • monofat 1.1 g
  • polyfat 3 g
  • protein 13.9 g
  • carbohydrate 38 g
  • fiber 6.1 g
  • cholesterol 1 mg
  • iron 7 mg
  • sodium 765 mg
  • calcium 165 mg

How to Make It

  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.