If you've been searching for the ultimate vegan sandwich that balances creamy, smoky, and tangy flavors, this is it. This recipe brings together silky tofu olive cream, charred slices of grilled eggplant, and the rich tang of sun-dried tomatoes-all nestled in your favorite bread.
The result is a hearty tofu sandwich that feels indulgent yet light, perfect for lunch, dinner, or a picnic spread. Think of it as your new go-to Mediterranean vegan sandwich.
This recipe is inspired by my tofu cream cheese, here reimagined with mediterranean flavours.
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Ingredients You'll Need
Here's what you need to make this yummy sandwich:
Tofu - The base of the cream. Mild, protein-packed, and transforms into a luscious spread.
Olives - Taggiasca olives in oil bring briny, earthy flavor that balances the creaminess.
Parsley - Folded into the tofu cream for extra flavour and brightness
Eggplant - The star of this grilled vegan eggplant sandwich. Smoky and satisfying.
Sun-dried tomatoes - Intensely flavorful, slightly chewy, and full of umami.
Bread of choice - Focaccia, ciabatta, or a hearty whole-grain bun makes this a truly delicious veggie sandwich!
See recipe card for quantities.
Instructions
Prepare the eggplant
Slice the eggplant lengthwise into ½ inch slabs. Brush a grill with olive oil. Add the eggplant slices, sprinkle with salt an grill over medium-high heat for 3-4 minutes per side until tender and charred.
Make the tofu olive cream
Blend tofu, with olives, salt and pepper in a food processor/blender until smooth and spreadable. Adjust with a drizzle of olive oil or a splash of water for creamier texture. Stir in chopped parsley.
Assemble the sandwich
Spread the tofu olive cream generously over your bread. Add grilled 1 or 2 eggplant slices and sun-dried tomatoes. Close with the other slice of bread. Enjoy!
Substitutions
Gluten-free option: Use gluten-free buns, focaccia, or flatbread.
Fresh herbs: Swap parsley for coriander or basil.
Equipment
Grill pan or outdoor grill: Key for getting that smoky char on the eggplant.
Food processor or blender: Essential for achieving smooth, creamy tofu olive spread.
Sharp chef's knife: Helps cut the eggplant evenly to ensure even grilling.
If you don't have a grill pan, a cast-iron skillet works well-though you'll miss the grill marks, the flavor will still be spot on.
Storage
Store leftover tofu olive cream in an airtight container for up to 4 days in the fridge.
Grilled eggplant keeps well for 2-3 days, but assemble the sandwiches fresh for best texture.
Related
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DID YOU MAKE THIS RECIPE?
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Vegan Sandwich With Tofu Cream
Ingredients
- 1 eggplant
- olive oil
- salt
- 6.3-7 oz firm tofu 180-200g
- 3 tablespoon taggiasca olives in oil
- black pepper
- 2 tablespoon chopped fresh parsley
- 9 sun-dried tomatoes in oil
- bread of choice
Instructions
Prepare the eggplant
- Slice the eggplant lengthwise into ½ inch slabs. Brush a grill with olive oil. Add the eggplant slices, sprinkle with salt and grill over medium-high heat for 3-4 minutes per side until tender and charred.olive oil, salt, 1 eggplant
Make the tofu olive cream
- To a blender or food processor, add tofu torn with your hands, olives just slightly drained from their oil (but still coated in it), and salt and pepper. Blend until smooth and spreadable. Adjust with a drizzle of olive oil or a splash of water if necessary to help blending and for a creamier texture. Stir in chopped parsley.6.3-7 oz firm tofu, 3 tablespoon taggiasca olives in oil, black pepper, 2 tablespoon chopped fresh parsley
Assemble the sandwich
- Spread the tofu olive cream generously over your bread. Add grilled 1 or 2 eggplant slices and sun-dried tomatoes. Close with the other slice of bread. Enjoy!9 sun-dried tomatoes in oil
Pairing
These are my favorite dishes to serve with this sandwich
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