Tofu Dill Salad Sandwiches

This sandwich takes just as long to make as it does to devour!  I used organic sourdough sandwich bread I picked up from Whole Foods, and lightly toasted it.  Leftover dill can also be used for cute cucumber tea sandwiches.  Spread vegan cream cheese on a slice of bread, top with chopped dill and thinly sliced cucumbers, and cut into four triangles.

Ingredients:

• 4 slices sandwich bread
• 1/2 block extra firm tofu
• 2 tbsp vegan mayonnaise
• 1 tsp dijon mustard
• 1/2 tsp lemon juice
• 1 tbsp chopped fresh dill
• Freshly ground black pepper
• Dash smoked paprika (optional)
• Baby romaine lettuce (optional)

Method:

Cut tofu into 1 inch cubes and dry fry in a good, non-stick pan.  No oil is necessary in this step, just use a spatula to press the tofu in the pan to remove most of the water.  Meanwhile, combine the mayo, mustard, lemon juice, chopped dill, black pepper, and smoked paprika, if using, in a small bowl.  When most of the moisture has been removed from the tofu, take it off of the heat.  From here you can either dice the tofu into smaller cubes, or for even less work, crumble the tofu in your hands and add it to the mayo mixture.  Divide the tofu salad between two sandwiches, add baby romaine, and enjoy!