5 minutes
This vibrant and refreshing tofu salad sandwich combines the creamy richness of tofu and mayonnaise with the tangy sweetness of pickles and the subtle heat of Dijon mustard. Perfect for a quick, satisfying lunch, each bite offers a delightful contrast of textures and flavors.
Tofu, chopped
0 oz
Scallions, chopped
each
tablespoons
Sweet Pickle, minced
tablespoons
teaspoons
to taste
Whole Wheat Bread, toasted
slices
Avocado, sliced
each
Dark Leafy Greens
handful
1. Mix the Tofu Salad
In a medium bowl, combine the chopped tofu, scallions, mayonnaise, minced sweet pickle, Dijon mustard, and freshly ground black pepper. Stir everything together until the mixture is well-combined and creamy, ensuring the tofu is evenly coated with the dressing. The combination of sweet pickles and spicy mustard creates a balanced flavor profile that makes the salad irresistible.
2. Assemble the Sandwich
Generously divide the tofu salad mixture onto two slices of toasted whole wheat bread, spreading it out evenly. Top each with slices of fresh avocado and a handful of dark leafy greens like arugula or spinach. Place the remaining slices of toast on top to complete your sandwiches. Enjoy the satisfying crunch of the toast coupled with the creamy and flavorful tofu salad, avocado, and greens.
Start by pressing the tofu to remove excess moisture. Place the tofu block between paper towels or a clean kitchen cloth, weighted with a heavy object. Let it sit for at least 20-30 minutes. This helps the tofu absorb the dressing better, ensuring flavor throughout.
Choose hearty bread that can hold up to the moisture of the tofu salad without getting soggy. A crusty sourdough or a multigrain loaf adds a welcome texture and flavor contrast.
Your dressing can make or break the salad. Experiment with balancing your flavors by incorporating a bit of acidity with lemon juice or a dash of apple cider vinegar alongside your spicy mustard. Adjust the sweetness with the pickles, and consider adding a touch of honey if needed.
Even if using crusty bread, consider lightly toasting it to enhance the bite contrast with the creamy, soft tofu salad.
After pressing, marinate your tofu for at least an hour in some soy sauce, a splash of rice vinegar, and a touch of sesame oil. This step adds a subtle depth of flavor that complements the sweetness of the pickles and the heat of the mustard.
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