Eggless Egg Salad

• 1 package firm tofu
• 3 scallions, minced
• 1 carrot, coarsely grated
• 1 stalk celery, finely minced
• 1 small bell pepper, finely minced
• 1/3 cup toasted sunflower seeds
• 1 cup radish or alfalfa sprouts or mixed greens

Eggless Mayonnaise

• 1/4 lb soft tofu
• 2 tsp sesame oil
• 2 Tbsp cider vinegar
• 1/2 tsp dry mustard
• 1/2 tsp salt
• 1/2 cup refined peanut or vegetable oil

For Mayonnaise: Whip first 5 ingredients in a blender or food processor. Keep the machine going and gradually add in oil. Continue to whip until creamy texture is reached.

Cut the tofu into dice-sized bits and add to bowl with scallions, carrot, celery, pepper, and seeds.

Gently mix in eggless mayo.

Spread salad onto bread and top with a mound of sprouts or mixed greens.