Provençale Tofu Salad Sandwiches Recipe
1½ teaspoons neutral-flavoured oil
1 pound (454 g) super firm tofu, cut into ¼-inch (6 mm) cubes
1½ teaspoons vegan Worcestershire sauce
½ cup (112 g) vegan mayonnaise
3 tablespoons (30 g) minced red onion
¼ cup (30 g) coarsely chopped toasted walnuts
3 tablespoons (11 g) minced fresh parsley
2 tablespoons (13 g) minced pitted kalamata olives
1 tablespoon (4 g) minced soft or oil-packed (rinsed and patted dry) sun-dried tomatoes
1 tablespoon (15 ml) white balsamic vinegar
1 tablespoon (15 ml) fresh lemon juice
2 teaspoons minced capers
1 large or 2 small cloves of garlic, grated or pressed
½ teaspoon herbes de Provence or ¼ teaspoon 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
1Place the oil in a large skillet and heat on medium- high heat. Add the tofu and sauté until lightly browned, stirring often, for about 6 minutes. Add the Worcestershire sauce and stir to combine, sautéing another 2 minutes. Remove from the heat to let cool.
2In a large bowl, combine the mayonnaise, onion, walnuts, parsley, olives, sun-dried tomatoes, vinegar, lemon juice, capers, garlic, herbes de Provence, red pepper flakes, and pepper. Stir the cooled tofu into the mayonnaise mixture. Adjust the seasonings if needed. Cover and place in the refrigerator for at least 3 hours, or overnight, to let the flavours blend.
3Spread a thin layer of pesto on all bread slices. Place ⅓ cup (60 g) of tofu salad evenly on a slice of bread or as much as will fit on the slice. Be careful not to be too generous, so that the tofu cubes don’t fall out as you eat. Cover with a second slice of bread. Repeat until you run out of ingredients.
4The yield will vary depending on the size of the sliced bread. Leftovers of the salad can be stored in an airtight container in the refrigerator for up to 4 days.
5Recipe Notes: The advantage of super firm tofu is that it cuts down on prep time: There’s no need to press it, so it’s also less of a waste of paper towels if you don’t have one of those fancy tofu presses. (But if you can only find extra-firm tofu, it will work here too.)
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.