Name: Tofu Salad Sandwiches
Prep time: 8 min
Cook time: 15 min
Total time: 23 min
Yield: 4
Ingredients: 1 14-ounce package firm or extra-firm tofu, pressed and drained (overnight is ideal); 1/2 cup Vegenaise or other vegan mayo (or try unsweetened plain vegan yogurt); 1/4 tsp. dried dill; 2 tsp. Dijon mustard; 2 Tbsp. red onion, chopped; 1 1/2 Tbsp. sweet pickle relish; 2 stalks celery, chopped; 1/4 cup green olives, chopped; 2 Tbsp. pepperoncini, chopped; 1/2 tsp. kala namak or fine sea salt; 1/4 tsp. turmeric; 1/4 tsp. garlic powder; ground black pepper, to taste; 8 slices whole grain bread or 4 Whole Wheat Pita Breads; lettuce, tomato, sprouts, avocado, for topping

Description

A zesty roasted vegetable “salad” that cozies up beautifully with my tofu salad sandwiches. Or use it as a sandwich filling itself!

Ingredients

Scale

1 red bell pepper, seeded and sliced
1 yellow bell pepper, seeded and sliced
1 onion, thinly sliced
2 garlic cloves, sliced
1/4 cup vegetable broth
1–2 Tbsp. Bragg Liquid Aminos
1/2 tsp. garlic powder
1/2 tsp. ground black pepper
1/4 cup Kalamata olives, sliced
1–2 tbsp. parsley, chopped
1 tbsp. red wine vinegar

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Instructions

Preheat the oven to 425-degrees F. In a medium-sized baking dish, combine the vegetable broth, pepper and Liquid Aminos. Add the bell peppers, onion and garlic and stir. Bake in the oven, stirring frequently, until peppers and onions are tender, 15-20 minutes. Add more vegetable broth and Liquid Aminos as needed – you want this to be a little bit juicy.
Remove pan from the oven and stir in the olives, parsley and red wine vinegar. I like to serve this at room temperature.

Nutrition

Serving Size: 4
Calories: 49
Sugar: 2
Sodium: 120
Fat: 1
Saturated Fat: 0
Unsaturated Fat: 1
Trans Fat: 0
Carbohydrates: 9
Protein: 1
Cholesterol: 0