Tofu Salad Sandwich
A light yet satisfying sandwich perfect for those hot sunny days
Servings: 4 sandwiches
Calories: 205kcal
Print Recipe
Equipment
- 1 clean kitchen towel
- 1 bowl with cover
Ingredients
Tofu Salad Filling
- 1 block tofu
- 1 carrot (finely diced)
- 1 bell pepper (finely diced)
- 1 rib celery (finely diced)
- ½ red onion (finely diced)
- ¼ cup vegan mayonnaise
- 1 Tbsp nutritional yeast (aka nooch)
- 1 Tbsp apple cider vinegar
- 1 Tbsp mustard
- ½ Tbsp herbs de provence (or chopped fresh herbs of your liking)
- ½ Tbsp capers (chopped)
- ¼ tsp salt and pepper (or to taste)
To Build a Sandwich
- lettuce
- tomato (sliced)
- cucumber (sliced)
- sliced bread
Instructions
- Dry the 1 block tofu by placing it in a clean kitchen tower, press or squeeze to remove as much moisture as you can.
- Finely dice 1 bell pepper, 1 rib celery, ½ red onion and 1 carrot.
- Chop ½ Tbsp capers and ½ Tbsp herbs de provence.
- Use your hands to crumble the tofu and mix all the ingredients together in a bowl along with ¼ cup vegan mayonnaise, 1 Tbsp mustard, 1 Tbsp nutritional yeast, 1 Tbsp apple cider vinegar, ¼ tsp salt and pepper .
- Cover and let it sit in the refrigerator for at least 30 minutes. This gives the ingredients time to mature and spread flavor throughout.
- To assemble the sandwich, spread a thick layer on sliced bread. Top it with lettuce, cucumber and tomato and spread some mayonnaise on the other slice of bread before topping it.
Notes
Feel free to swap out ingredients to your liking.
Nutrition
Calories: 205kcal | Carbohydrates: 9g | Protein: 11g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 312mg | Potassium: 185mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3507IU | Vitamin C: 40mg | Calcium: 147mg | Iron: 2mg