Cabana Cheese Sandwiches

Cabana Cheese Sandwiches Recipe

By Veegs



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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