Club Sandwich with Tofu Cold Cuts

A veggie- and protein-packed vegan club sandwich is the right summer lunch or dinner! The homemade tofu deli meat is simple to make and stuffed with flavor.

That is THE Summer Sandwich! It is simple and refreshing with a lot of fresh, crunchy veggies — lettuce, cucumbers, and peppers — and a fast tofu deli meat which has a ton of flavor. It’s super easy. 

You only slice up your tofu, make this delicious marinade, brush throughout, and bake. Meanwhile, chop up all the veggies that you simply want in your vegan club sandwich.

Make a brilliant quick vinaigrette to drizzle over the crunchy veggies, then just layer the tofu meat and all of those veggies with the vinaigrette and serve on toasted bread or sourdough. 

That’s it! It’s truly a tremendous sandwich. 

It’s crunchy and satisfies that summer craving for fresh, fresh veggies. You may make the tofu meat ahead to make use of at any time when you crave a sandwich! The veggies with the vinaigrette are so good that I often make snack sandwiches with just the veggies!

Why You’ll Love this Vegan Club Sandwich

• tons of crunchy veggies and plant-based protein!
• Perfect for lunches, perform or quick summer meals
• flavorful tofu deli meat bakes quickly within the oven and will be made ahead and stored refrigerated ahead of time
• nut-free recipe, and options for Soyfree and gluten-free

More Vegan Sandwiches

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Vegan Club Sandwich

A veggie- and protein-packed vegan club sandwich is the right summer lunch or dinner! The homemade tofu deli meat is simple to make and stuffed with flavor.

Prep Time20 minutes mins

Cook Time15 minutes mins

Total Time35 minutes mins

Course: lunch

Cuisine: American

Servings: 2

Calories: 360kcal

Creator: Vegan Richa

Ingredients

For the Tofu Meat:

• 14 ounces (396.89 g) extra firm or super firm tofu pressed and sliced into 1/8 inch or thinner slices

For the Marinade:

• 1 teaspoon ketchup
• just a few drops of liquid smoke optional
• 1 teaspoon vegan Worcestershire sauce
• 1 teaspoon poultry seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 teaspoons oil

For the Vegetables

• 1/2 cup (74.5 g) thinly sliced bell peppers, I take advantage of a mixture of red and green
• 1/2 cup (80 g) thinly sliced red onion
• half of a cucumber thinly sliced or use zucchini
• just a few fresh leaves of lettuce
• 1 tomato thinly sliced, as needed

For the Vinaigrette

• 1 teaspoon apple cider vinegar or white vinegar
• 1 teaspoon olive oil
• 1 teaspoon sugar
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 1 teaspoon dried thyme

For the sandwich

• 4 slices sandwich bread or sourdough bread
• 2 to three tablespoons vegan mayo

Instructions

Make the tofu meat.

• Press and slice the tofu, if you happen to have not already, drizzle a teaspoon of oil in baking dish that may fit the tofu or line the baking dish with parchment paper. Place the slices within the baking dish, almost touching one another.

• In a bowl, add all the marinade ingredients and blend rather well. If the mixture is just too thick, add 1 teaspoon or so of water, in order that it’s brushable. Using a brush, brush the marinade all the tofu slices generously.

• Preheat the oven to 400° F (205° C) after which bake the tofu for 15-20 minutes or longer until all the marinade on top is somewhat dry.

• Remove the tofu meat from the oven and let it sit for just a few minutes before transferring it out of the baking dish. You may now refrigerate this meat for upto 3 days and use as needed.

Meanwhile, prep every part else.

• Wash and thinly slice the vegetables, as needed. Toast up your bread or sourdough, with or without vegan butter. Toasting is optional

• Make the vinaigrette by mixing all the ingredients in a small bowl and put aside.

Assemble the sandwich.

• Now it’s time to layer. Spread a great layer of mayo onto your bread slices. Add half of the lettuce, peppers, onions, cucumber, and tomato onto the bread in whichever order that you simply like. Add a great layer of the tofu deli slices, then layer on the remaining veggies. Drizzle a number of the vinaigrette over the fresh veggies, then top it with one other bread slice.

• Slice the sandwich by holding it snugly and using a pointy knife and serve.

Notes

To make this gluten-free, use gluten free bread and gf worchesterchire sauce. 
This recipe is nut-free free if you happen to use nut-free mayo.
To make this soyfree use Soyfree tofu options similar to my chickpea flour tofu or store bought fava tofu or pumpkin seed tofu or seitan slices

Nutrition

Nutrition Facts

Vegan Club Sandwich

Amount Per Serving

Calories 360
Calories from Fat 162

% Every day Value*

Fat 18g28%

Saturated Fat 2g13%

Sodium 698mg30%

Potassium 811mg23%

Carbohydrates 28g9%

Fiber 4g17%

Sugar 12g13%

Protein 18g36%

Vitamin A 2292IU46%

Vitamin C 63mg76%

Calcium 149mg15%

Iron 5mg28%

* Percent Every day Values are based on a 2000 calorie food regimen.

Ingredients and Substitutions

• tofu – That is the bottom to your homemade deli meat. See recipe notes for Soyfree option
• Worcestershire sauce – Vegan Worcestershire sauce is simple to search out! Just check the label for anchovies.
• salt, pepper, and spices – Poultry seasoning, garlic and onion powders, and smoked paprika give the tofu meat a tremendous flavor!
• oil – Gives the baked tofu meat a wealthy flavor and balances the vinaigrette.
• veggies – Bell pepper, onion, cucumber, and lettuce add crunch, and sliced tomato gives your vegan club sandwich great umami flavor. You should utilize zucchini rather than cucumber, if you happen to like.
• vinaigrette ingredients – This can be a refreshing vinaigrette, that uses apple cider vinegar, sugar, salt, pepper, and thyme.
• bread – Use good sandwich or sourdough bread. You should utilize gluten-free bread for a totally gluten-free vegan club.
• vegan mayo – For spreading onto the bread.

Suggestions

• Don’t skip pressing the tofu! Not only will pressing give it a greater texture, nevertheless it makes it easier to slice thinly, which is crucial for this recipe.
• Brush that marinade on generously! It’s what is going to make your tofu deli meat so flavorful.
• make the tofu meat ahead and refrigerate for upto 3 days in a closed container. Use when needed.
• Watch out when slicing the sandwich, and make sure that you hold it really firmly. This can be a big sandwich, and it could actually crumble when slicing, if you happen to’re not careful.

Make a Vegan Club

First, make the tofu meat.

Press and slice the tofu, if you happen to haven’t already. Drizzle a teaspoon of oil in baking dish that may fit the tofu or line the baking dish with parchment paper. Place the slices within the baking dish, almost touching one another. 

In a bowl, add all the marinade ingredients and blend rather well. If the mixture is just too thick, add a teaspoon or so of water, in order that it’s brushable.

Using a brush, brush the marinade all the tofu slices generously. 

Preheat the oven to 400° F (205° C) after which bake the tofu for quarter-hour or longer until all the marinade on top is somewhat dry.

Remove the tofu meat mixture from the oven and let it sit for just a few minutes before transferring it out of the baking dish. 

Meanwhile, prep every part else.

Wash and thinly slice the vegetables, as needed. Toast up your bread if you happen to like, with or without vegan butter. 

Make the vinaigrette by mixing all of those ingredients in a small bowl and put aside.

Now, you’re able to assemble the sandwich.

Spread a great layer of mayo onto your bread slices. Add half of the lettuce, peppers, onions, cucumber, and tomato onto the bread in whichever order that you simply like.

Add a great layer of the tofu deli slices, then layer on the remaining veggies. Drizzle a number of the vinaigrette over the fresh veggies, then top it with one other bread slice.

Slice the sandwich by holding it snugly and using a pointy knife and serve. 

Often Asked Questions