YIELD Makes 5 sandwiches
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INGREDIENTS

1	box (16 ounces) firm tofu, drained, pressed* and crumbled
1	large stalk celery, finely diced
2	green onions, minced
2	tablespoons minced parsley
3	tablespoons sweet pickle relish
1/4	cup plus 1 tablespoon fat-free mayonnaise
2	teaspoons fresh lemon juice
1	teaspoon prepared mustard
Black pepper, to taste
10	slices whole wheat bread, toasted
1‑1/2	cups alfalfa sprouts
10	tomato slices

*Stack 2 paper towels; fold in half and wrap around tofu. Repeat with another 2-ply layer of paper towels so all sides are covered. Place wrapped tofu on a plate and cover with another plate weighed down with a heavy skillet so that tofu is firmly pressed. Allow tofu to rest 30 minutes in refrigerator while paper towels absorb excess moisture. Discard paper towels.