Popular Conditions & Diets
Ingredients
17
Serves
6
Recipe by Fran Allen
Ingredients
17
Serves
6
1 cup
Silken Tofu
1 Tbsp
Nutritional Yeast
2 tsp
Garlic Powder
2 Tbsp
Dijon Mustard
2 tsp
Kosher Salt
divided
2 Tbsp
Lemon Juice
Lunch
Vegetarian
Vegan
2 Tbsp
Chives
1/4 cup
Extra-Virgin Olive Oil
1
French Loaf
large, unsliced
1/2 cup
Cucumbers
sliced
1/2 cup
Tomatoes
sliced
1/2 cup
Roasted Red Pepper
1/4 cup
Red Onion
1/4 cup
Giardiniera
minced
2 cups
Mixed Greens
1/2 tsp
Black Pepper
6
Olives
1
Begin by making the tofu aioli. Add the silken tofu, nutritional yeast, garlic powder, Dijon mustard, lemon juice, 1 tsp of salt, chives, and olive oil to a high-speed blender. Blend until smooth and creamy. If needed, add 1–2 Tbsp water to help loosen the mixture.
2
Slice the French loaf horizontally. Scoop out about 1 inch of the soft bread from the inside of the loaf to create space for the fillings.
3
Spread a generous amount of tofu aioli onto both sides of the bread. Layer the cucumbers, tomatoes, roasted red peppers, red onions, giardiniera, and mixed greens onto the bottom half of the loaf. Season each layer lightly with 1 tsp of salt and pepper as you build the sandwich.
4
Place the top half of the loaf back on the sandwich. Secure with toothpicks and garnish each with an olive, if using. Slice and serve immediately.
5
Notes: Leftover tofu aioli can be stored in the fridge for up to 7 days. To make this recipe gluten-free, use your favourite gluten-free loaf or sandwich bread.
Fran Allen is a Certified Holistic Nutritionist and recipe developer with a passion for creating nourishing, approachable recipes for a variety of dietary needs. She has studied several healing modalities and dietary approaches, bringing a thoughtful and holistic perspective to her work. Fran believes wholesome food should be both delicious and accessible for everyday life. When she’s not in the kitchen, you can find Fran exploring local farmers’ markets or spending time outdoors with her children.
