All through this long hot summer, I've been trying to take full advantage of meals that don't require any cooking to prepare, and sandwiches often find their way onto my menu. We enjoyed the "Curried Tofu 'Egg Salad' Pitas" (page 110) one warm evening recently and they did not disappoint. The hardest thing about making these was finding mango chutney, or even fresh mangos for making my own. One of the pitfalls of traveling is not being able to predict what may or may not be available wherever you end up. I did, however, find some mango salsa, and it worked deliciously well. The 'egg salad' is firm tofu, crumbled and mixed with carrots, celery, onion, and seasonings, and moistened with vegan mayonnaise (use oil free!). Stuff this inside a whole wheat pita pocket, along with leafy green lettuce, and dinner is served!