PROVENÇALE TOFU SALAD SANDWICHES
SERVES 6 TO 9 PORTIONS
1 1⁄2 tsp neutral-flavoured oil
1 pound (454 g) (16oz) super firm tofu, cut into 1⁄4-inch (6 mm) cubes
1 1⁄2 tsp vegan Worcestershire sauce
1⁄2 cup (112 g) (4oz) vegan mayonnaise
3 tbsp (30 g) (1.1oz) minced red onion
1⁄4 cup (30 g) (1.1oz) coarsely chopped toasted walnuts
3 tbsp (11 g) (0.39oz) minced fresh parsley
2 tbsp (13 g) (0.46oz) minced pitted kalamata olives
1 tbsp (4 g) (0.14oz) minced soft or oil-packed (rinsed and patted dry) sun-dried tomatoes
1 tbsp (15 ml) white balsamic vinegar
1 tbsp (15 ml) fresh lemon juice
2 tsp minced capers
1 large or 2 small cloves of garlic, grated or pressed
1⁄2 tsp herbes de Provence or
1⁄4 tsp red pepper flakes
White or black ground pepper
Salt
12 to 18 slices of vegan sourdough bread or favourite vegan bread, toasted
Favourite vegan pesto, as needed
NUTRITIONAL VALUES
Calories: 795kcal
Fat: 69.5g (10.5g S.Fat)
Carbs: 29.6g
Protein: 12.3g
Sugar: 1.7g
Sodium: 486mg
METHOD
Heat the oil in a large skillet over medium-high heat. Cook until the tofu is lightly browned, about 6 minutes, stirring frequently. Stir in the Worcestershire sauce and cook for another 2 minutes. Remove from the heat and set aside to cool.
Combine the mayonnaise, onion, walnuts, parsley, olives, sun-dried tomatoes, vinegar, lemon juice, capers, garlic, herbes de Provence, red pepper flakes, and pepper in a large mixing bowl. Mix in the cooled tofu with the mayonnaise. If necessary, adjust the seasonings. Refrigerate for at least 3 hours, or overnight, to allow the flavours to combine.
Apply a thin layer of pesto to each slice of bread. 13 cup (60 g) tofu salad, or as much as will fit on a slice of bread, spread evenly on a slice of bread. Be careful not to overdo it, or the tofu cubes will fall out as you eat. Place a second slice of bread on top. Repeat until you've used up all your ingredients.
The yield varies according to the size of the sliced bread. Salad leftovers can be kept in an airtight container in the refrigerator for up to 4 days.
Combine the mayonnaise, onion, walnuts, parsley, olives, sun-dried tomatoes, vinegar, lemon juice, capers, garlic, herbes de Provence, red pepper flakes, and pepper in a large mixing bowl. Mix in the cooled tofu with the mayonnaise. If necessary, adjust the seasonings. Refrigerate for at least 3 hours, or overnight, to allow the flavours to combine.
Apply a thin layer of pesto to each slice of bread. 13 cup (60 g) tofu salad, or as much as will fit on a slice of bread, spread evenly on a slice of bread. Be careful not to overdo it, or the tofu cubes will fall out as you eat. Place a second slice of bread on top. Repeat until you've used up all your ingredients.
The yield varies according to the size of the sliced bread. Salad leftovers can be kept in an airtight container in the refrigerator for up to 4 days.
RECIPE NOTES
The benefit of super firm tofu is that it reduces prep time: there is no need to press it, so it wastes less paper towels if you don't have one of those fancy tofu presses. (However, if you can only find extra-firm tofu, that will suffice.)
