1/2 cup (115 gr) eggless mayonnaise
2 red bell peppers, finely copped
4 or 5 scallions, white and green parts, finely chopped
2 carrots, peeled and finely chopped
3 celery stalks, finely chopped
2 tbsp (8 gr) finely chopped fresh parsley
4 tsp (20 gr) pickle relish
1 1/2 tbsp (17 gr) prepared Dijon mustard
3/4 tsp turmeric
1/2 tsp salt (or to taste)
black pepper, to taste
10 slices good-quality bread
In a large bowl, mash tofu with a fork, potato masher, or your hands. Add mayonnaise, bell peppers, scallions, carrots, celery, parsley, relish, mustard, turmeric, salt and pepper, and combine well.
Spread a few tablespoons of tofu mixture on bottom bread slices. Top with remaining slices of bread.
Carefully cut crusts off sandwiches with a sharp knife. Cut in half diagonally, then cut in half again so you're left with small, triangle-shaped finger sandwiches. (throw the crusts out to the grateful birds)
TIP; Serve on crackers as an appetizer or party dish. Served as a side salad, this is great for picnics and BBQs.