Summer time = sandwich season. With loads of fresh produce coming into season, I always find myself wanting to layer as many different veggies as possible into a sandwich. I made this sandwich the other day, and when I cut through it to reveal the cross-section, I was STUNNED. The layers of color and texture are super fun and the flavor is even better! With 6 different fresh veggies packed into a baguette roll with tofu and chipotle mayo, this recipe celebrates just how amazing plant-forward food really is. Let’s get into it:
FULL RECIPE
ingredients
1 block super firm tofu, drained, dried, then thinly sliced with a knife of mandolin
salt, pepper, and oil, as specified in the preparation instructions
1 teaspoon smoked paprika
1 teaspoon cumin
1/2 teaspoon garlic and onion powder
1/4 teaspoon chili flake
1 tablespoon nutritional yeast
1/2 teaspoon coconut sugar
2/3 cup vegan mayo (I used Follow Your Heart brand)
1 clove garlic, grated
2 teaspoons adobo sauce (from a can of chipotles in adobo)
1/2 teaspoon apple cider vinegar
1 carrot, peeled into strands
1 cucumber, peeled into strands
3 red leaf lettuce leaves, chopped
1 yellow bell pepper, thinly sliced
1 tomato, thinly sliced
1 avocado, halved and thinly sliced
pickled red onions (optional)
1 baguette, cut into 9-inch sandwich rolls, then halved lengthwise and toasted
preparation
pre-heat an oven to 425F.
add your sliced tofu to a large mixing bowl with 3 tbsp olive oil, smoked paprika, cumin, garlic and onion powder, nutritional yeast, chili flake, 1 teaspoon salt, and black pepper to taste. mix together until combined then spread all the slices out evenly on a parchment-lined tray. dust the top of all the pieces on the tray with the coconut sugar and a few pinches of salt. roast in the oven for at least 30 minutes, turning halfway through. NOTE: the tofu slices will tear and break apart as you’re mixing them together and putting them on the tray - IT’S OK! - please do not worry, they will still be really delicious when finished.
in a small bowl, mix together your vegan mayo, grated garlic, adobo sauce, apple cider vinegar, and a pinch of salt. set aside.
prep all your veggies at this point and toast the baguette slices.
remove the tofu from the oven and cool a few minutes. dress both baguette slices with the chipotle mayo, then layer the ingredients in the following order form top to bottom: yellow bell pepper, lettuce, tofu, carrot, cucumber, pickled red onion, tomato, and avocado. place the top slice on and set the sandwich on one of the end corners of a piece if parchment. wrap the sandwich tight in the parchment (and double wrap if necessary). slice in half, dig in, and enjoy.
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