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PREP TIME: 15 minutes
hour + 50 minutes
½ cup low-sodium “no-chicken” flavored vegetable
broth (or regular low-sodium vegetable broth)
¼ cup liquid aminos (or gluten-free tamari; use
coconut aminos to be soy-free)
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
pressed for 1 hour (see How to Press Tofu )
⅓ cup vegan mayonnaise
1 teaspoon Dijon mustard (gluten-free if necessary)
1 teaspoon dried dill
2 celery stalks, halved lengthwise and finely chopped
¼ small yellow onion, diced
Salt and black pepper to taste
Sliced tomato
8 vegan bread slices (or 4 vegan sandwich rolls; gluten-free if necessary)
1. 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.
2. 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.
3. 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.
4. 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. Serve
immediately, or store the sandwiches in an airtight container in the fridge for up to 5 hours.