Vegan Egg Salad Sandwiches for a Healthy Lunch

Ingredients

• 1 package (14 ounces) firm tofu, drained and cut into 1/2-inch cubes
• 1 medium stalk DOLE® Celery, finely chopped
• 1/2 small DOLE® Red Onion, finely chopped
• 1/4 cup chopped drained dill pickles
• 1/4 cup vegan mayonnaise
• 2 1/2 tablespoons nutritional yeast
• 1 tablespoon chopped fresh dill
• 1 tablespoon coarse ground mustard
• 1/2 teaspoon black salt or kosher salt
• 12 slices organic thin-sliced seeded whole grain bread
• 1 large DOLE® Avocado, peeled, pitted and sliced
• DOLE® Butter Lettuce leaves and/or tomato slices for serving (optional)