Vegan Tofu Chicken Salad Sandwiches
Ingredients
- 2 blocks extra firm tofu
- 1/2 teaspoon dried rosemary, chopped
- 2 cloves garlic, smashed
- 1/2 teaspoon onion powder
- 1 cup vegan chicken-style broth
- 1/2 teaspoon ground dried mustard
- 1.5 tablespoons soy sauce
- 4 tablespoons plus 1 tablespoon lemon juice
- 3 tablespoons olive oil
- 1/2 cup plus 2 tablespoons vegan mayonnaise
- 1 tablespoon Dijon mustard
- 3/4 cup celery, chopped
- 2-3 green onions, white and light green parts chopped
- 2 tablespoons green part of green onions, chopped
- 1/4 teaspoon celery salt
- Salt
- Fresh cracked pepper
- 12-16 slices sandwich bread
- Greens of choice (e.g., spinach, arugula, romaine)
- 2 large tomatoes, sliced
Preparation
Cut the pressed tofu in half lengthwise and then cut those pieces in half 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 tablespoons 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, rough chop them all up.
Combine mayonnaise, Dijon mustard, remaining 1 tablespoon 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 directly from the bowl.
Notes
Yield is 5-6 sandwiches or 6 cups of salad. Greens and bread can be chosen based on preference.
