Eggless Salad Sandwich

Makes 6 sandwiches (6 servings)

These sandwiches have the flavor and appearance of egg salad without the saturated fat and cholesterol.

1 pound firm low-fat silken tofu
6 lettuce leaves
12 slices whole-grain bread
¹/₄ teaspoon garlic powder
¹/₄ teaspoon turmeric
¹/₄ teaspoon ground cumin
1 teaspoon salt
2 teaspoons mustard
2 tablespoons fat-free or low-fat dairy- and egg-free mayonnaise substitute (such as Fat Free Nayonaise)
2 tablespoons pickle relish
1 green onion, finely chopped
6 tomato slices

Mash tofu with a fork or potato masher, leaving some chunks. Stir in green onion, relish, mayonnaise substitute, mustard, salt, cumin, turmeric, and garlic powder. Spread on bread and garnish with lettuce and tomato.

Stored in a covered container in the refrigerator, leftover Eggless Salad will keep for up to 3 days.

Per serving