Provençale Tofu Salad Sandwiches

Provençale Tofu Salad Sandwiches Recipe

By Veegs


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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