When I first went vegan I didn’t really struggle with finding delicious vegan versions of my favourite dishes. I grew up with meat-free lunches a couple times a week anyway and have always loved getting creative and experimental in the kitchen. Tasty, easy veggie pasta dishes, stir fries, soups and co all made perfect sense to me.
Making sandwiches, on the other hand, I found rather challenging. Up until that point sandwiches to me meant cheese, ham or salami with butter on sourdough bread.
Take away the meat, cheese and butter and all you’re left with is bread. After a while I discovered hummus which made the sandwich game considerably easier but I still struggled with finding exciting toppings.
Fast forward 3 years and plenty of vegan sandwich creations later (some tastier than others), I think I’ve just found my favourite one yet!
Crusty ciabatta bread, a heart of crispy fried ‘chicken’ tofu strips, tomato slices, fresh peppery rocket and everything topped with creamy sweet dijon mustard sauce.
It’s a delicious and flavourful sandwich but the ‘chicken’ strips also taste great by themselves or dipped in the sweet mustard sauce.
If you make this recipe at home be sure to tag your photo #myvibrantkitchen on Instagram. I love seeing all your beautiful recreations. And don’t forget to sign up for My Vibrant Kitchen’s newsletter below to get the latest recipes, vegan lifestyle tips and travel diaries straight to your inbox.
- ‘Chicken’ strips:
- 400 g firm tofu
- 50 g flour
- 2 tsp granulated garlic
- 1 tsp sweet paprika powder
- ½ tsp salt
- 1 Tbsp nutritional yeast flakes (optional)
- ½ tsp ground black pepper
- 50 ml vegetable oil
- 75 ml unsweetened non-dairy milk
- 200 g silken tofu
- 1 Tbsp dijon mustard
- 25 ml olive oil
- 1 tsp lemon juice
- ½ tsp salt
- 1½ Tbsp maple or agave syrup
- 1 garlic clove
- 4 small ciabatta loaves
- 2 tomatoes
- handful rocket leaves
- The first step is optional but recommended since it gets rid of access water, gives you a crispier end result and helps the tofu to absorb more of the flavour. Press the firm tofu using 2 cutting boards, paper towels and some kind of heavy weight for at least 20 minutes.
- Mix the flour, granulated garlic, paprika powder, salt, nutritional yeast flakes (optional), pepper, oil and milk in a flat mixing bowl or baking dish.
- Cut the firm tofu into strips and heat up a generous amount of oil in a large frying pan. The entire pan bottom has to be covered in oil.
- Once the oil is hot, dip the tofu strips in the spiced batter, coat each strip evenly and place them in the frying pan. Flip them over and place them on a plate when each side is golden-brown. Repeat until all the tofu strips have been fried.
- For the sauce place the silken tofu, mustard, olive oil, lemon juice, salt, syrup and garlic clove in a blender or food processor and blitz until smooth and creamy.
- Ensemble the sandwiches with ciabatta bread, sweet mustard sauce, fried tofu strips, tomato slices, rocket leaves and other desired toppings and enjoy!