Tofu Salad Sandwich

Course Main Course

Cuisine American

Diet Vegan

Keyword Easy, Lunch, Meal Prep, Summer

Prep Time 10

Refrigerate 30

Total Time 40

Servings 4 sandwiches

Calories 205kcal

Equipment

1 clean kitchen towel
1 bowl with cover

Ingredients

Tofu Salad Filling

1 block tofu
1 carrot finely diced or shredded
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 towel, 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 add ½ Tbsp herbs de provence.
Use your hands or a fork 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 flavors time to develop.
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. Enjoy!

Notes

Feel free to swap out ingredients to your liking. It doesn't even need to be a sandwich! Feel free to enjoy with veggies, crackers, or seaweed snacks!