16 oz Firm tofu;
- drained & crumbled
1 Celery rib; minced
2 Shallots; minced
1 tb Dijon mustard
1 lg Dill pickle; minced
1 pn Turmeric
1/2 c Vegan mayonnaise
Salt
Black pepper; freshly ground
8 sl Whole-grain bread
4 Lettuce leaves
1 lg Ripe tomato; thinly sliced
Place the tofu in a large bowl. Add the celery, shallots, mustard,
pickle, turmeric, 6 tb mayonnaise, and salt & pepper to taste. Mix
well. Cover and refrigerate for at least 1 hour to blend the flavors.
To assemble the sandwiches, toast the bread and place on a work
surface. Spread a small amount of the remaining 2 tb mayonnaise on
one side of the toast slices. Top four of the toast slices with a
lettuce leaf and one or two tomato slices. Spoon a portion of the
salad mixture onto each sandwich. Top the sandwiches with the
remaining toast slices, cut in half, and serve.