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Your lunches are totally covered. Sunny October afternoon picnics, too. And thanks to commercially prepared smoked tofu, this satisfying baguette sub couldn't be easier.
Start with your smoked tofu, grate it, add a good bit of plain nondairy yogurt (Kite Hill or Silk recommended), and season that with lemon juice, cornichons, and capers.
Technically, you can stop right there, grab the crackers, and call it good. Or you can sandwich it up with romaine and top with salt, pepper, oil, red wine vinegar, and thinly sliced red onion. Totally classic presentation with a blissfully flavorful convenience item. Meet your new favorite protein-salad sandwich.
Smoked Tofu Salad Sub
serves 3-4
For the smoked tofu salad:
8 oz smoked tofu, grated, such as Soy Boy brand
5 oz plain nondairy yogurt, such as Kite Hill or Silk brand
1 6-inch piece celery, thinly sliced
4-6 cornichons (1 to 1 1/2 inches each), finely chopped
2 tsp drained capers
2 tsp lemon juice
1/2 tsp garlic powder
1/4 tsp fine sea or kosher salt
To serve:
baguette loaf
romaine leaves
red onion, sliced into paper-thin half-moons
olive oil
red wine vinegar
fine sea or kosher salt
freshly cracked black pepper
Stir all tofu salad ingredients together.
To serve, cut off a desired length of baguette and split in half lengthwise. Line bottom slice with romaine. Spoon tofu salad on top, pressing down a little to aid cohesion. Top with onion, to taste. Drizzle oil over top, add several dashes red wine vinegar, and finish with a gentle sprinkle of salt and a generous amount of freshly cracked black pepper.
Note: for travel, toast cut sides of bread before assembling. Will keep well, wrapped, for a few hours.