Recipe and photo is courtesy of Lunch Box Bunch.
bread: any variety will work
toppings: tomato, lettuce or mache, onion (more)
2 long cubed slices of tofu (you will need about 2 pieces per large sandwich)
1 tsp virgin coconut oil (or another cooking oil)
salt + pepper + chipotle powder (to taste)
optional: sprinkles of nutritional yeast
Directions: Slice tofu from package – long and thickly cubed. Press out liquid from tofu using paper towel. Saute on high heat – about 3 minutes on each side. Sprinkle seasonings while the tofu cooks in the oiled pan. Alternative cooking methods: bake the tofu or saute without any oil.
makes about 2 cups
1 cup sweet potato, mashed
1/2 cup pumpkin puree (canned – unsweetened)
1-3 Tbsp garlic hummus
salt + pepper to taste
drizzle of maple or agave syrup
spicy accent: a few dashes of chipotle powder (or to taste for heat preferences)
optional tweaks: add a splash of soy milk for a thinner spread. Add a few pinches of cinnamon if desired. Try fresh sage in place of chipotle too.
Directions: Combine ingredients in a blender – blend until smooth. Next, you will need to heat the spread. You can simmer in a small pot on the stove until warm or simply heat in the microwave. This recipe will coat 3-4 sandwiches. (I usually just serve any leftover spread as a side dip – or add more to my sandwich as desired.)
1. Toast bread.
2. Apply golden spread – heavily- to the bottom layer of bread. You can apply to top layer too if you’d like, or add some spicy mustard or veganaise to top layer.
3. Add the warm tofu over top, followed by the veggie toppings.
4. Close sandwich, slice and enjoy while still warm.