Missing Egg (for sandwiches)

Recipe adapted from http://www.nutritionmd.org/recipes/view.html?recipe_id=15

Now, one thing that I didn't think i had been missing since becoming vegan is curried egg sandwiches, but once i tasted this recipe I made it twice in one week!
Although I've never been a fan of eggs in general, my grandmother used to make the most delightful and simple mixture from 'English' curry powder (Keen's, etc.), but I never found out the recipe. This tastes just like I remember!
Even if you don't like the flavour of tofu or eggs, still give this a go!

Equipment:
Potato Masher
teaspoon
tablespoon

Ingredients:

1 container of silken to firm tofu
1 tablespoon vegan mayo (I use Praise 97% fat free)
1 teaspoon mustard (wholegrain is my favourite!)
1/2 teaspoon soy sauce (the good kind, not from the supermarket bottom shelf)
1/4 teaspoon cumin
1/4 teaspoon turmeric
1/4 teaspoon garlic (fresh or less if using powder)
optional: 1/2 teaspoon of your favourite curry paste; pepper
Notes: There is usually no need for salt, as most soy sauces have more than enough!
Make sure to taste when adding the spices, as too much for your taste will spoil the delight!


To Prepare
Mash tofu into chunks.
Add mustard, mayo and soy sauce, then add the rest of the spices to taste.
Mix very well.
This mixture matures nicely if left for up to a day, but if you are making it in advance add fewer spices because they do develop a fuller flavour.

A few slices of your preferred soft bread, some lettuce or baby spinach, cucumber and thinly sliced tomatoes go perfectly with this.