Vegan Club Sandwich with homemade Tofu deli meat
A veggie- and protein-packed vegan club sandwich is the perfect summer lunch or dinner! The homemade tofu deli meat is easy to make and full of flavor.
Servings: 2
Ingredients
For the Tofu Meat:
- 14 ounces extra firm or super firm tofu pressed and sliced into 1/8 inch or thinner slices
For the Marinade:
- 1 teaspoon ketchup
- a few drops of liquid smoke optional
- 1 teaspoon vegan Worcestershire sauce
- 1 teaspoon poultry seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon oil
For the Vegetables
- 1/2 cup thinly sliced bell peppers, I use a mix of red and green
- 1/2 cup thinly sliced red onion
- half of a cucumber thinly sliced or use zucchini
- a few fresh leaves of lettuce
- 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 dried thyme
For the sandwich
- 4 slices sandwich bread or sourdough bread
- 3 tablespoons vegan mayo
- vegan cheese slices , optional
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
Video
Notes
To make this gluten-free, use gluten free bread and gf worchesterchire sauce.
This recipe is nut-free free if you use nut-free mayo.
To make this soyfree use Soyfree tofu options such as my chickpea flour tofu or store bought fava tofu or pumpkin seed tofu or seitan slices
This tofu slices idea is adapted from plantbased rd
Nutrition
Calories: 360kcal | Carbohydrates: 28g | Protein: 18g | Fat: 18g | Saturated Fat: 2g | Sodium: 698mg | Potassium: 811mg | Fiber: 4g | Sugar: 12g | Vitamin A: 2292IU | Vitamin C: 63mg | Calcium: 149mg | Iron: 5mg