Tofu performs remarkably well standing in for eggs in these protein-rich, cholesterol-free sandwiches. I especially like it stuffed in pitas, but you can serve it on rolls, in wraps, or on any bread you prefer.
1 pound extra-firm tofu, drained and
½ cup soy mayonnaise
1½ teaspoons Dijon mustard
1½ teaspoons curry powder
Salt and freshly ground black pepper
½ cup shredded carrots
2 scallions, finely minced
4 (7-inch) pita bread rounds, halved
1 cup shredded lettuce
Place the tofu in a large bowl. Add the mayonnaise, mustard, curry powder, and salt and pepper to taste. Mix well, then stir in the carrots and scallions until well combined.
To assemble the sandwiches, spoon the tofu mixture into each pita half. Tuck some of the lettuce into each sandwich for color and crunch.