Harvest Tofu Salad Sandwiches

Harvest Tofu Salad Sandwich! If you love Panera's chicken salad sandwich, you've gotta try this vegan version! A tip for PERFECT chewy tofu that tastes just like chicken.

📝 Ingredients

• 1 package extra-firm tofu
• 1/4 cup vegetable broth
• 1 tablespoon soy sauce
• 1 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 1/2 cup mayo (I prefer either Just Mayo or Hellman's vegan mayo)
• 1/2 cup thinly sliced celery
• 1/3 cup sliced (or halved seedless red grapes)
• 1/4 cup finely chopped walnuts

👨‍🍳 Instructions

1. 1Preheat oven to 400 degrees F.
2. 2Press the tofu using a tofu press or by rolling it in paper towels and pressing a heavy object on top.
3. 3Slice tofu into 4 slabs, then cut those into 8 slabs so you have thin strips. Add tofu to a glass baking pan along with vegetable broth, soy sauce, thyme, sage and a few cracks of fresh ground pepper. Bake for 25 minutes until tofu is golden brown, then set aside to cool.
4. 4Once tofu is cool, tear into bite sizes pieces. I find that tearing creates better chunks rather than chopping into cubes, but do whatever is easiest for you. Let cool.
5. 5Toss the cooled tofu chunks with mayo, celery, grapes and walnuts, then season to taste, if needed, with salt and pepper.
6. 6To serve, start with toasted bread, layer with lettuce (butter lettuce is my favorite here) and thin slices of tomato. Top with a scoop of salad and another piece of toasted bread. Enjoy immediately! Leftover tofu salad will keep in the fridge for 3-4 days.