Vegan Herb Tofu Holiday Sandwich
Packed with holiday flavor, this vegan sandwich layers herb tofu, caramelized onions, and cranberry sauce on sourdough. It's festive, hearty, and totally craveable.
Servings: 4 Sandwiches
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
Serving: 1 sandwich | Calories: 238kcal | Carbohydrates: 13g | Protein: 18g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Sodium: 745mg | Fiber: 3g | Sugar: 4g
