Vegan Tofu Turkey Sandwich With Fresh Basil and Mozzarella

You know the question: If you could only eat one meal for the rest of your life what would it be? For me, it has to be sandwiches. I know that's kind of cheating because the contents of the sandwich can technically change, but I can't help it. I just LOVE a sandwich. Cold, hot, panini pressed, grilled, or oven roasted, sandwiches can cater to pretty much any craving. But if you're going to make me a choose 'a' sandwich I would eat forever, this Vegan Turkey Sandwich is really high up on the list. 

The vegan turkey deli slices are made by slicing extra firm tofu really thin, then adding it to a seasoned broth and spice mix, then boiling it for 30 minutes to an hour. The key is to let the tofu slices soak up most of the "turkey" broth. Then you let the tofu cool completely, adjust it with some additional salt and pepper if you like, then you're off to sandwich town. 

Listen, I know a full hour of boiling, THEN, allowing the tofu deli slices to cool completely seems like a really long process, but 3/4 of that time is completely hands off. So you can set it up then pretty much get back to your day until the timer goes off. Plus, if you really want to maximize your time you can prep several blocks of tofu like this so you have deli slices for the whole dang week. I promise you, it will be sooo worth it. 

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Why You'll Love This Recipe

While it takes a bit of time, the actual "cooking" part for you is incredibly easy. Everything goes into a pot, then you can pretty much take off your chef hat.

It's way tastier and healthier than a packaged vegan deli slice. 

High in protein and low in calories. 

Perfect for any kind of sandwich or wrap.

What You'll Need

Extra firm tofu. This is the star of the vegan turkey slices.

Vegetable bouillon paste. This is used for the main boiling liquid.

Dijon mustard. Dijon mustard adds a really nice depth of flavour to the seasonings.

Liquid aminos or soy sauce. Another umami addition to the boiling liquids.

Maple syrup. Turkey deli slices usually have a little sweetness to them so I've used maple syrup to bring that flavour in. Add sweetness also helps to balance the savoury.

Salt. 

For the sandwiches you'll need:

Ciabatta bread. Or your preferred sandwich bread. I think ciabatta pairs really nicely.

Vegan mayo. If you're a mayo hater you can skip this.

Vegan mozzarella. I usually use Violife cheese slices, but you can also get more wholesome cashew style cheeses if that's your thing.

Tomato. I made these at the start of summer and the heirloom tomatoes were perfectly ripe and juicy so that's why I've used here. You can use any big ol' tomato slice though.

Fresh basil. This fresh ingredient really brings the mozza, tomato, and vegan turkey slices together.

Substitutions

For the vegan turkey slices, I wouldn't recommend swapping out any of the ingredients. They all play an important role. You can however go heavier or lighter on some to suit your preferred palette.

For the sandwiches, while I recommend trying it my way first, of course once you make the vegan turkey slices, you can pair them with whatever sandwich or wrap fillings your heart desires.

Storing 

The tofu turkey slices will last in an airtight container in the fridge for up to 5 days.

The full prepped sandwiches will keep well in an airtight container for up to 4 days. If you're worried about sogginess, you can skip the tomato, or add it the day you eat it.

If you're in the market for meal prep containers, I love these glass meal prep containers from Amazon. They're super durable, dishwasher, oven, and freezer safe, non-toxic, and easy to clean. 

Need a refreshing drink to go with your vegan turkey sandwich? Try my super popular homemade electrolyte drink! This combo would be absolute perfection.

Please note: All calories and macros have been calculated to the best of my ability but may vary slightly. 

 

Vegan Turkey Sandwich With Fresh Basil and Mozzarella

Recipe makes 4 servings

Macros per serving:

540 cals - 24g fat - 57g carbs - 24g protein

 

Macros for one serving tofu turkey slices only:

 188 cals - 8g fat - 12g carbs - 17g protein

 

Ingredients, Tofu Turkey Slices:

• 500g extra firm tofu
• 1 heaping tbsp vegetable bouillon
• 2 heaping tbsp dijon mustard
• 2 tbsp liquid aminos or soy sauce
• 2 tbsp maple syrup
• 1 tsp salt

Ingredients, Sandwich:

• 4 ciabatta buns (or preferred)
• ¼ cup vegan mayo
• 4 slices vegan white cheese
• 1 heirloom tomato, or large beefsteak tomato
• 1 cup fresh basil

 

Instructions:

1. To a large pot add: 6 cups water, vegetable bouillon, dijon mustard, maple syrup, soy sauce, and salt. Bring to a boil, whisking to combine.
2. Slice the tofu into thin pieces. They don’t have to be exactly the same width, just go as thin as you can while keeping each piece relatively strong. If some pieces break, no worries, they’ll break slightly again in the heat, and personally I think the variation of textures makes for a great sandwich!
3. Once the pot mixture is boiling and whisked together to make a brown liquid, add the sliced tofu pieces and bring the heat down to a simmer. 
4. Allow tofu to simmer in the sauce for 45 minutes to an hour. The liquids should slowly reduce but the tofu should be fully in the liquids the whole time. If the liquids are reducing too quickly, turn the heat down slightly. 
5. After 1 hour, the tofu should be nice and seasoned, even lightly golden in some pieces. Drain them and add to a flat sheet pan or large plate to cool down. If you have time pop tofu in the fridge to cool completely. 
6. Make your sandwiches by toasting your ciabatta buns, then spread mayo on one or two sides, add ¼ of the tofu turkey, a thick slice of tomato with salt and pepper on it, a handful of fresh basil leaves, and a slice of cheese.
7. Add the prepared sandwiches to containers and keep in the fridge until ready to eat.

 

This Vegan Turkey Sandwich Recipes comes from my weekly high protein vegan meal planner! Subscribers get 6 new high protein plant-based meal prep recipes sent to their e-mail every Friday morning. Want to join the club? Check it out here!

The same week members made the tofu turkey sandwiches they also made lemon overnight oats, and a greek pasta bake! (Pictured below.)

Let us know in the comments if you made this recipe!