- Combine the broth, liquid aminos, thyme, marjoram, garlic powder, onion powder, paprika, and liquid smoke in an 8 × 8-inch baking dish. Slice the tofu into ½-inch cubes, add to the marinade, and toss until coated.
- Marinate the tofu for 20 minutes, tossing a couple of times to evenly distribute the marinade.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. Use a slotted spoon to scoop and spread the tofu onto the prepared baking sheet.
- Bake for 30 minutes, tossing once halfway through, until crisp and golden brown. Remove the tofu from the oven and let cool for about 5 minutes.
- Combine the mayonnaise, mustard, and dill in a large bowl. Add the celery, onion, and tofu and stir until thoroughly combined. Season with salt and pepper.
- You can eat it right away or chill it before serving to allow the flavors to marry. The salad can be made up to 2 days before serving.
- To assemble each sandwich, place some lettuce and sliced tomato on one bread slice (or the bottom half of a roll). Add a big pile of the salad and top with another slice of bread or the top of the roll.
Chickenless Salad Sandwich
By Ridhvika Chitalia
Feb, 24th
650
Servings
4 persons
Cook Time
30 minutes
Ingredients
16
- 18
Ingredients
- ½ cup low-sodium “no-chicken” flavored vegetable b
- ¼ cup liquid aminos (or gluten-free tamari; use co
- 1 teaspoon dried thyme
- ½ teaspoon dried marjoram
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon liquid smoke
- One 14-ounce block extra firm tofu, drained and p
- ⅓ cup vegan mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon dried dill
- 2 celery stalks, halved lengthwise and finely chop
- ¼ small yellow onion, diced
- Salt and black pepper to taste
- Lettuce
- Sliced tomato
- 8 vegan bread slices
