This sandwich is loaded with holiday flavor! Layers of herb-marinated tofu, caramelized onions, savory herb dressing, and a dollop of cranberry sauce come together on golden sourdough bread. It's a vegan holiday sandwich that's so craveable you'll want it long after the season ends.
If I could bottle up the flavors of a holiday dinner, it would taste like this sandwich. With fragrant herbs and sweet-tart cranberry sauce, this vegan holiday sandwich brings all that festive magic together in one irresistible bite, no roasting pan required.
Whether you're enjoying it for Thanksgiving or Christmas, or simply craving those comforting holiday flavors any time of year, this sandwich delivers. It's hearty, flavorful, and just a little messy - the best kind of sandwich, in my opinion.
How to Make This Vegan Holiday Sandwich
This herb tofu holiday sandwich easily comes together once the tofu and dressing have been prepared.
Marinating the tofu
- Add the broth, tamari, and seasonings to a zip-lock bag or lidded container. Mix and set aside.
- Cut each block of tofu into 8-10 slices, depending on how thick you want the tofu pieces. Place the tofu in the marinade, making sure each piece is covered.
- Marinate in the refrigerator for at least an hour, but letting it sit overnight will allow the flavors to fully develop.
To Make the Herb Dressing
The dressing takes about 10 minutes to make, and it's perfect for prepping ahead so your sandwich assembly is a breeze.
- To a NutriBullet or high-speed blender, add ½ cup of soaked cashews, ⅔ cup of non-dairy milk, 1 tablespoon of nutritional yeast, 1 teaspoon of garlic powder, ½ teaspoon of salt, ½ teaspoon of onion powder, and black pepper to taste.
- Blend until the dressing is smooth and creamy. Then mix in the remaining herbs, ¼ teaspoon of thyme, basil, and parsley. Taste and adjust any seasonings as needed.
You can use the dressing right away or let it chill in the fridge. It keeps well for up to 4 days in there.
To Caramelize the Onions
Caramelizing onions takes about 10-15 minutes. The slow cooking develops a rich, sweet flavor that's perfect for your holiday sandwich. For best results, use a non-stick pan or cast-iron skillet.
- Thinly slice one medium onion. Cut the round slices into fourths. I find yellow or sweet onions have the best flavor, but use what you have.
- Heat about a tablespoon of oil in your pan. Add the onions and a pinch of salt and cook on medium-low, stirring every few minutes. If they start to stick or brown too quickly, lower the heat or add a splash of water to loosen them.
- Cook for about 10-15 minutes, or until the onions are deep golden brown and soft. You can use them right away or store them in an airtight container in the fridge for up to 4 days.
To Assemble the Sandwich
Once everything is prepared, assembling your holiday sandwich is quick and easy.
Layer 4-5 slices of tofu on toasted bread, then top with a generous scoop of caramelized onions, a drizzle of herb dressing, and a spoonful of cranberry sauce. Add the top slice of bread, press down gently, and slice in half if desired.
Variations
I've kept this sandwich free of holiday leftovers so it can be enjoyed throughout the season. But if you've got leftovers, go ahead and use them!
Swap the tofu for your favorite leftover holiday roast and add any leftover sides - stuffing, potatoes, roasted veggies, you name it. Then top it all off with my savory herb dressing and cranberry sauce.
Trust me, you won't want to skip the dressing and cranberry sauce! And, don't forget the Pumpkin Pie for dessert!
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Recipe
Vegan Herb Tofu Holiday Sandwich
Ingredients
For the Sandwich
- 8 slices vegan sourdough bread, toasted (use gf bread if needed)
- 1 medium yellow or sweet onion, sliced
- 1-2 cans whole cranberry sauce
Marinated Tofu
- 2 (14-ounce) blocks extra firm tofu, cut into 16 slices
- 1 cup vegetable broth
- 1 Tablespoon tamari
- 1 teaspoon onion powder
- ¾ teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- ¼ teaspoon dried basil
- 1 Tablespoon nutritional yeast
- ¾ teaspoon Himalayan pink salt, optional (see note 1)
Savory Herb Dressing
- ½ cup cashews, soaked
- ⅔ cup non-dairy milk, if needed, add up to ¾ cup
- 1 Tablespoon nutritional yeast
- 1 teaspoon garlic powder
- ½ teaspoon Himalayan pink salt
- ½ teaspoon onion powder
- ¼ teaspoon thyme
- ¼ teaspoon basil
- ¼ teaspoon parsley
- fresh ground pepper to taste
Instructions
To Marinate the Tofu
- In a zip-lock bag or shallow dish with a lid, mix the marinade ingredients. Add the sliced tofu and marinate for at least 1 hour, but overnight will yield the best flavor.1 cup vegetable broth,1 Tablespoon tamari,1 teaspoon onion powder,¾ teaspoon garlic powder,½ teaspoon dried thyme,½ teaspoon dried parsley,¼ teaspoon dried basil,1 Tablespoon nutritional yeast
- To bake, place the tofu on a baking sheet lined with parchment paper. Baste each piece of tofu with a small spoonful of the marinade.
- Bake the tofu in the oven at 375ºF for 20 minutes. Flip each piece over, then bake for another 5 minutes or until cooked to your liking.
- While the tofu is baking make the sauce and sauté the onions.
Savory Herb Dressing
- Add all the dressing ingredients, except the thyme, basil, parsley, and pepper, to a high-speed blender or NutriBullet.½ cup cashews,⅔ cup non-dairy milk,1 Tablespoon nutritional yeast,1 teaspoon garlic powder,½ teaspoon Himalayan pink salt,½ teaspoon onion powder
- Blend until the cashews are creamy and smooth. Mix in the remaining seasonings. Taste and adjust any seasonings if needed.¼ teaspoon thyme,¼ teaspoon basil,¼ teaspoon parsley,fresh ground pepper to taste
- If the dressing is too thin, place it in the refrigerator to thicken. Keeps in there for up to 5 days.
Caramelized Onions
- Slice the onion into thin rounds. Cut each round into fourths.
- Heat about 1 tablespoon of oil in a skillet, then add the onions and a pinch of salt. Sauté over medium-low heat, stirring every few minutes, until the onions are soft and a deep golden brown, about 10-15 minutes.
To assemble
- Place the desired amount of tofu slices on toasted sourdough bread.
- Top with caramelized onions, savory dressing, fresh ground pepper, and cranberry sauce.
Notes
- The salt in the marinade is based on low-sodium boxed broth. If you're using regular broth, taste and adjust to your liking. You may not need to add salt.
- If you're like me and like extra cranberry sauce, I suggest grabbing 2 cans.
- I find that yellow or sweet onions have the best flavor, but use what you have.
Nutrition
**Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only.**
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Darren G.
Should the tofu be pressed first?
Marlena Luna
Yes, I suggest pressing the tofu for the best texture.