Recipe Open-Faced Savoury Roasted Tofu Sandwich
October 04, 2017
We guarantee no one will miss the meat in this hot open-faced sandwich. Slices of warm roasted tofu layered over our Sprouted Power Multigrain bread and topped with savoury gravy and tangy cranberry relish. With just the amount of sauciness and heartiness, these piled-high beauties are wholesome and satisfying. Enjoy as lunch or add a side salad for a filling dinner.
Ingredients
For the roasted tofu:
- 2 blocks firm tofu
- 1 cup onion , finely chopped
- 1 cup celery , finely chopped
- ⅓ cup vegan mayonnaise
- ¼ cup soy sauce (or tamari)
- 1 tsp salt
- 2 heaping cups Silver Hills Sprouted Bakery Organic Multigrain bread (or your favourite Silver Hills Bakery sprouted whole grain bread), cubed
- ¼ tsp granulated garlic
- ¼ tsp ground sage
For the gravy:
- 1 cup water
- ½ cup raw cashews
- 2 Tbsp soy sauce (or tamari)
- ¼ tsp onion powder
- ¼ tsp granulated garlic
- 1 Tbsp vegan bouillon powder
- 1 Tbsp nutritional yeast flakes
- 1 cup leeks , sautéed
To assemble:
- 4 slices Silver Hills Sprouted Bakery Organic Multigrain bread (or your favourite Silver Hills Bakery sprouted whole grain bread)
- cranberry relish
Featured Product Multigrain
Instructions
To make the roasted tofu:
- Preheat oven to 375°F. Line a loaf pan with parchment and grease with coconut oil. Drain tofu and place in food processor until crumbled. Transfer to a large bowl and add remaining ingredients. Mix well before transferring to loaf pan and pat mixture down.
- Bake for 40 to 45 minutes, until browned and set. Cool for 5 minutes in pan before inverting onto a chopping board or cooling rack.
To assemble sandwiches:
- Cut tofu roast into thin slices and layer on bread. Top with gravy and cranberry relish if desired. Serve warm.
