- 2 extra firm blocks tofu, pressed for 30 min
- ½ tsp dried rosemary, chopped
- 2 cloves garlic, smashed
- ½ tsp onion powder
- 1 cup vegan “chicken” style broth (you should be able to find at Whole Foods or online, if not just use veggie broth)
- ½ tsp ground dried mustard
- 1 ½ tbs soy sauce
- 4 tbs + 1 tbs lemon juice
- 3 tbs olive oil
- ½ cup + 2 tbs vegan mayo
- 1 tbs Dijon mustard
- ¾ cup celery chopped
- 2–3 green onions, white and light green parts chopped
- 2 tbs green part of green onions chopped
- ¼ tsp celery salt
- Fresh cracked pepper
- 12–16 slices of your choice of sandwich bread (depends on what size your bread is)
- Your choice of greens, I like spinach with this but arugula or romaine would be delish too!
- 2 large tomatoes, sliced
- Cut the pressed tofu in half lengthwise and then cut those pieces in half again so each tofu block will end up as 8 equal-sized tofu slabs, 16 slabs total.
- Combine rosemary, garlic, onion powder, broth, dried mustard, soy sauce, oil, pinch of salt, and 4 tbs lemon juice in a large baking dish, add tofu slabs and marinate for 1 hour, flipping halfway through.
- Heat oven to 400F.
- Remove the tofu from the marinade and place on a sprayed baking sheet. Bake for 20 minutes, remove from oven and flip, then bake for another 10 minutes.
- Remove from the oven and let tofu cool on the counter for 10 minutes, then put them in the refrigerator to cool faster.
- Once the tofu has cooled, roughly chop them all up.
- Combine mayo, dijon, leftover tbs of lemon juice, and celery salt in a large bowl. Add chopped tofu, green onions, salt, and fresh cracked pepper, toss to combine.
- Assemble your sandwiches, or serve with crackers, pretzel crisps, or shovel right from the bowl, this is a no-judgment zone!
Find more of Valerie’s recipes on @vegantraveleats.
Whoever came up with making sandwich filling out of salad must have been a culinary genius. This recipe is proof, but if you are looking for more options, check out Curried Chickpea Salad Sandwiches, Chickpea Salad Sandwich with Hearts of Palm, or the classic Chickpea “Tuna” Sandwich.