Curried Tofu Egg Salad Sandwich

The weekly scenario: home from the farmers' market with lots of produce and I'm hungry!

• Ready In: 10 mins
• Yields: 4 sandwiches

Ingredients

• 4  slices  cheddar cheese bread, toasted
• 16  ounces soft tofu, mashed
• 1⁄4 cup mayonnaise
• 1  teaspoon curry powder (homemade is best!)
• 1⁄4 teaspoon turmeric
• 2  tablespoons onions, finely minced
• 2  tablespoons carrots, finely minced or 2  tablespoons  shredded carrots
• 1  stalk celery & leaves, finely minced
• 1⁄4 teaspoon salt
• 1 -2  dash garlic powder (NOT garlic salt)
• 12 -16  fresh basil leaves
• 16  slices cucumbers or 16  slices  lemon cucumbers
•  fresh ground black pepper
•  additional mayonnaise or  yellow mustard, for spreading

Directions

1. Toast the bread.
2. In a bowl mash the tofu with a fork until the tofu has the consistency of egg salad. Stir in the mayonnaise, curry powder, onion, carrot, celery and leaves, salt, and dash of garlic.
3. Spread each slice of toast on one side with mayonnaise or mustard. Top with 4 slices of cucumber and 3-4 basil leaves.
4. Spread the other slice with the tofu spread. Garnish with black pepper. Carefully place on top of the other slice of bread.
5. Serve with fresh seasonal fruit!