Vegan Club Sandwich with homemade Tofu deli meat
User Reviews
5
Vegan Club Sandwich with homemade Tofu deli meat
Description
The Vegan Club Sandwich with homemade Tofu deli meat begins with extra firm tofu pressed and sliced thin, then marinated in a mixture including ketchup, Worcestershire sauce, poultry seasoning, garlic, onion powder, smoked paprika, salt, and pepper. This marinade imparts a smoky and savory flavor to the tofu, which is then baked until the marinade firms up but retains some moisture for chewiness. The sandwich is built with thinly sliced bell peppers and red onions, crisp cucumber or zucchini, fresh lettuce leaves, and tomato slices. A vinaigrette of apple cider vinegar, olive oil, sugar, black pepper, salt, and thyme adds brightness. Vegan mayo spread on bread slices and optional vegan cheese rounds out the sandwich layers.
The combination offers varied textures: the soft yet firm tofu deli, crunchy fresh vegetables, and creamy sauces. This makes for a fulfilling and flavorful vegan sandwich that holds all components well. It's suitable for a lunch or light dinner and can be adapted with gluten-free bread or soy-free tofu alternatives.
To keep the tofu deli fresh, store it refrigerated for up to three days, allowing for quick sandwich assembly as needed. The marinade quantity can be adjusted for larger batches. The choice of vegan Worcestershire sauce and cooking oil ensures the sandwich aligns with various dietary preferences.
Ingredients
For the Tofu Meat:
- 14 ounces extra firm tofu pressed and sliced into 1/8 inch or thinner slices, or super firm tofu
For the Marinade:
- 1 teaspoon ketchup
- liquid smoke optional, a few drops
- 1 teaspoon Worcestershire sauce vegan
- 1 teaspoon poultry seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper freshly ground
- 1 teaspoon neutral cooking oil generic cooking oil
For the Vegetables
- 1/2 cup bell pepper I use a mix of red and green, thinly sliced
- 1/2 cup red onion thinly sliced
- cucumber thinly sliced or use zucchini, half
- lettuce a few fresh leaves
- 1 tomato thinly sliced, as needed
For the Vinaigrette
- 1 teaspoon apple cider vinegar or white vinegar
- 1 teaspoon olive oil
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 teaspoon thyme dried
For the sandwich
- 4 lices sandwich bread or sourdough bread
- 3 tablespoons Vegan mayo
- vegan cheese optional, slices
Instructions
Make the tofu meat.
- Press and slice the tofu, if you haven't already, drizzle a teaspoon of oil in baking dish that will fit the tofu or line the baking dish with parchment paper. Place the slices in the baking dish, almost touching each other.
- In a bowl, add all of the marinade ingredients and mix really well. Add 1 teaspoon or so of water if needed and mix, add enough so the marinade is brushable. Using a brush, brush the marinade all of the tofu slices generously. The marinade is easily doubled or tripled for larger batch tofu slices!
- Preheat the oven to 400° F (205° C) and then bake the tofu for 15-20 minutes or longer until all of the marinade on top is somewhat dry. Bake longer for chewier result. I like mine somewhat moist.
- Remove the tofu meat from the oven and let it sit for a few minutes before transferring it out of the baking dish. You can now refrigerate this meat for upto 3 days and use as needed.
Meanwhile, prep everything else.
- Wash and thinly slice the vegetables, as needed. Toast up your bread or sourdough, with or without vegan butter. Toasting is optional
- Make the vinaigrette by mixing all of the ingredients in a small bowl and set aside.
Assemble the sandwich.
- Now it's time to layer. Spread a good layer of mayo onto your bread slices. Add the cheese if using. Add half of the lettuce, peppers, onions, cucumber, and tomato onto the bread in whichever order that you like. Add a good layer of the tofu deli slices, then layer on the remaining veggies. Drizzle some of the vinaigrette over the fresh veggies. (You can also toss the veggies with the vinaigrette in a bowl and then layer them). Sprinkle some additional black pepper if you like, then top it with another bread slice.
- Slice the sandwich by holding it snugly and using a sharp knife and serve.
- Storage: you can make the tofu ahead and store in a closed container refrigerated for upto 3 days. Slice and assemble just before serving for the freshest crunch
Notes
- To make this sandwich gluten-free, use gluten-free bread and gluten-free Worcestershire sauce.
- This recipe is nut-free if you choose a nut-free vegan mayo.
- For a soy-free option, substitute the tofu deli with alternatives like chickpea flour tofu, fava tofu, pumpkin seed tofu, or seitan slices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 360 kcal
% Daily Value*
| Calories | 360kcal | 18% |
| Carbohydrates | 28g | 9% |
| Protein | 18g | 36% |
| Fat | 18g | 28% |
| Saturated Fat | 2g | 10% |
| Sodium | 698mg | 29% |
| Potassium | 811mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 12g | 24% |
| Vitamin A | 2292IU | 46% |
| Vitamin C | 63mg | 70% |
| Calcium | 149mg | 15% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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