Eggless Egg Salad

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This recipe is perfect for anytime, but it makes a perfect accompaniment to a traditional English tea. Makes 5 whole sandwiches, 10 halves, or 20 quarters Ingredients
1-1/2 pounds	tofu, extra firm or super firm
1/2 cup	eggless mayonnaise, (Nayonnaise and Vegenaise are great, but Wildwood’s Garlic Aioli is my fave)
2	red bell peppers, finely chopped
4	scallions, (white and green parts), finely chopped
2	carrots, finely chopped
3 stalks	celery, finely chopped
2 tablespoons	fresh parsley, finely chopped
4 teaspoons	pickle relish
1-1/2 tablespoons	prepared mustard
¼ teaspoon	turmeric
1 teaspoon	sea salt or to taste
	Black pepper, to taste
10 slices	good-quality sliced bread

Directions
In a large bowl, mash tofu with a fork, potato masher, or your hands.
Add remaining ingredients and mix well.
Spread a few tablespoons of the tofu mixture on the bottom bread slices. Top with remaining slices of bread. (Toasted slices make this even more scrumptious!)

Recipe uploaded with Shop'NCook for iPhone.

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