Cabana Cheese Sandwiches Recipe
FOR CABANA CHEESE
15 ounces (425 g) extra-ﬁrm tofu, crumbled small but not mashed
½ cup (120 g) unsweetened plain non-dairy yogurt
3 tablespoons (45 ml) light olive oil
1 to 2 tablespoons (15 to 30 ml) apple cider vinegar, to taste
½ teaspoon ground black pepper, to taste
½ teaspoon ﬁne sea salt
½ teaspoon dried dillweed or 2 teaspoons chopped fresh chives or red onion
1 clove garlic, pressed
4 large Boston, Bib, or butter lettuce leaves
4 thick slices of any crusty bread, lightly toasted
¾ cup (104 g) chopped tomato
4 slices sandwich pickles (optional)
1TO MAKE THE CABANA CHEESE: Place the tofu in a fine-mesh sieve lined with cheesecloth, set over a bowl, and drain for several hours in the fridge.
2Combine the remaining ingredients in a large bowl. Add the drained tofu and stir to combine, being careful not to crush the tofu. Chill again for a few hours in an airtight container, to let the flavours meld.
3TO ASSEMBLE THE SANDWICHES: Lay 1 lettuce leaf on a slice of bread. Gently stir the chopped tomato into the cabana cheese. When moving the cabana cheese from its main bowl, use a slotted spoon to avoid the extra liquid that could make the sandwiches soggy.
4Top the lettuce with 1/3 cup (80 g) cabana cheese and a pickle and serve immediately. If you don’t plan on eating the sandwiches immediately, prepare them right before serving to prevent sogginess.
5 Make this one close-faced if you want to take it on the road, but be sure to choose a crustier bread and protect it from any unwanted moisture by draining the cabana cheese thoroughly and covering every inch of the bread with the most wilt-resistant lettuce you can ﬁnd. Pack it tightly, put it in your cooler, and watch it magically become travel friendly.
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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.