Tofu Provencal Club Sandwich
Submitted by pooterpup
Marinated tofu club sandwich on whole wheat French bread with bell peppers, red onion, arugula, and homemade basil mayo. Herb-infused, no cooking required, and packed with Provencal flavor.
YIELD
4 servingsPREP
30 minCOOK
20 minREADY
30 minThis is the kind of sandwich you’d order at a cafe in Provence and think about for the rest of the trip.
Thick tofu steaks marinate alongside sweet red and yellow peppers and red onion rings in a tangy blend of lemon juice, olive oil, vegetable bouillon, Worcestershire, and fresh herbs.
While those flavors soak in, you whip up a quick basil mayonnaise in the blender that smells like summer in a jar.
Stack it all on a crusty whole wheat baguette with peppery arugula and you’ve got a sandwich that’s as satisfying cold as any hot meal.
Kitchen Tips
- Turn the tofu and vegetables a few times during the 15-minute marinade so every surface picks up flavor.
- Slice the tofu into even steaks so they marinate uniformly.
- If you want to take this up a notch, grill the marinated tofu and peppers before assembling.
- The basil mayo keeps in the fridge for 2 to 3 days and is just as good on wraps, grain bowls, or roasted vegetables.
Ingredients
Directions
To make marinade, combine olive oil, lemon juice, bouillon, Worcestershire sauce, garlic, herbs and black pepper in a shallow baking dish .
Slice tofu lengthwise into four steaks.
Add tofu, peppers and onion to marinade.
Set aside 15 minutes. Turn tofu and vegetables occasionally to coat with marinade. Combine mayonnaise, basil, garlic and pepper in a blender or food processor and purée until smooth. Refrigerate until serving time.
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