Egg-less Salad Sandwiches
8 oz. firm tofu, drained and diced or mashed
1 red bell pepper, finely chopped
1 small carrot, finely shredded
2 scallions, finely chopped
2 Tbsp. vegan mayonnaise (try Nayonaise)
1 Tbsp. chopped fresh parsley
1 tsp. yellow mustard
1 Tbsp. finely chopped dill pickle
1/4 tsp. salt
1/8 tsp. pepper
• Combine all the ingredients in a medium-size bowl, mixing well.
• Adjust the seasonings and serve on toasted bread with tomato slices and lettuce.
Makes 4 sandwiches