Instructions: This was in todays LA Times (6/14). I assume (but dont know) that the fat-free mayonnaise contains egg, so technically, this wouldnt be a totally eggless dish.

"EGG" SALAD: Drain tofu well. Mash with fork. Stir in mayonnaise, celery, mustard, vinegar, lemon juice, dill, green onion, turmeric, sea salt and pepper to taste. Chill about 2 hours.

ASSEMBLY: Lightly spread bread slices with nonfat mayonnaise. Layer about 1/2 cup shredded carrots on 6 slices bread. Top each with alfalfa sprouts, then spoon about 1/4 cup "egg" salad on top of each sandwich and spread to edges. Top each with several romaine leaves, then cover each sandwich with remaining bread slices. Cut into quarters and serve.

Makes 1 1/2 cups egg salad for 6 sandwiches. Each sandwich contains about:

You can access the LA Times web site at WWW.LATIMES.COM to get the food section on Thursdays. This is one of the harder to navigate sites but you can get to the food section through "news" and if you can find a simple way to get to past weeks food sections, I have a MacArthur Genius Award Nomination I am prepared to submit on your behalf! Cheers, Sandy Wilcox

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