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Tofu Tapenade Sandwich

July 19, 2017

Since learning how to make these super easy pan-crisped tofu strips, I've found a way to incorporate it into so many of my meals. You'll be seeing a lot more of it in the future I'm sure, but most recently you might have seen it featured in this pho recipe.


This sandwich recipe also features one of my favourites - the PUL black & green olive tapenade:

 Although the recipe calls for hummus, tomatoes and lettuce, as well as some sautéed veggies, ultimately you can add any sandwich fillings you enjoy. And if you like it spicy, the tofu goes really well with some hot sauce. If you don't like it too spicy, a sweet chili sauce is highly recommended. 

 

Warning: this sandwich can be super messy to eat! Turn it into a wrap if you'd like things more contained.

Watch This Video on Making the Tapenade

 

Enjoy!

Tofu Tapenade Sandwich 

Recipe PDF

▸ ▹ Vegan, gluten-free, refined sugar-free 

Yield: 2 servings 
Prep Time: 10 min
Cook Time: 10 min
Total Time: 20 min

 

INGREDIENTS: Sandwich & Filling

2 pumpkin seed rolls, or other bread of choice (GF if desired) 

1/3 cup (80 g) hummus

1/3 cup (40 g) black & green olive tapenade 

6 cherry tomatoes 

1/2 cup (20 g) mixed greens 

Sriracha hot sauce (optional - or sub sweet chili sauce)** 

 

INGREDIENTS: Tofu Strips

1/2 block (175 g) firm tofu, thinly sliced

1 tsp (5 mL) vegetable oil

1/2 tsp salt 

 

INGREDIENTS: Sautéed Veggies

1 tsp (5 mL) vegetable oil 

1 clove garlic, crushed

1/2 red onion, chopped

6 large mushrooms, diced

 

1 red bell pepper, seeded, diced

1/2 tsp ground cumin

1/2 tsp paprika powder 

1/2 tsp Cajun spice (optional)

 

Directions

  1. Prepare the tofu by heating oil in a non-stick pan on high heat. Then add the sliced tofu to the pan, decrease the heat to medium-high and do not disturb until golden, about 5-8 minutes. Then flip and allow other side to cook; again, do not disturb until golden, about 5 min. Sprinkle on the salt and remove from heat. 

  2. In a separate pan, add the oil, onion, garlic and mushrooms and sauté on high heat until the mushrooms release all their moisture, up to 8 minutes. Then add the  bell pepper, spices, and 2 Tbsp (30 mL) water and stir to combine. Cook for another 2 minutes. This should be done around the same time as the tofu; when cooked to your liking, remove from heat. 

  3. Divide the sandwich ingredients between the rolls/bread/wraps: spread on the hummus, spoon on the tapenade, top with tomatoes and lettuce, and add the sautéed veggies too. Finally, add the tofu and drizzle on the hot sauce. Enjoy!

Notes

  1. * Hot sauce recommended; if you don’t like it spicy, a sweet chili sauce is highly recommended. 

  2. Variations: add any other veggies you enjoy: raw or sautéed. This would also make for a delicious wrap!

  3. Speed-it-up: batch make the hummus and tapenade ahead of time to enjoy in your sandwiches throughout the week!

Did You Try This Recipe?

Let me know how it went! Comment below and share a picture on Instagram with the hashtag #pickuplimes 

 

❤ Sadia 

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