Vegan Chipotle “Chicken” Salad Sandwich Melt
Ross and I made one seemingly simple New Year’s resolution this year: to work together to pack his lunch for work.
While there are tons of options for him to buy lunch around his Manhattan office, it’s hard to find anything other than a slice of pizza for less than $10- and that money really adds up! Plus, he has trouble finding healthy, plant-based options that are more than just a salad (he’s one of those people that doesn’t believe a salad will fill him up).
At heart, Ross is really a sandwich guy, and his favorite at-home lunch is sandwich stuffed with vegan protein and veggies, with carrots and hummus on the side. In theory this lunch should be really easy to pack for work, but in reality, our mornings are so hectic (read: we have a wild toddler) that we just haven’t been able to get it together.
Enter today’s recipe: Vegan Chipotle “Chicken” Salad Melt. This is hands down, Ross’s favorite plant-based protein to put in sandwiches. The secret ingredient is Sir Kensington’s Chipotle Fabanaise, which you’ve probably heard me talk about before because it’s been a staple in our fridge (and sandwiches) for a few years. Remember this Rainbow Wrap and this Pot Pie?
I love Sir Kensington’s Fabanaise (both the original and chipotle) because unlike other vegan mayos, it’s made from aquafaba (chickpea brine!) so it’s extra light and fluffy. Plus the ingredients are all non-GMO and super clean. I especially love the Chipotle Fabanaise, because it’s an instant, easy way to add a savory, slightly spicy, smoky flavor to just about anything. You can find Fabanaise on Peapod, Amazon Fresh, or check this locator for your local spot.
Back to the story behind today’s recipe. Since I came up with this “chicken” salad, we’ve been able to successfully work together to pack this sandwich for Ross’s lunch at work! It’s super easy because I’ll prepare a big batch of the “chicken” salad to store in the fridge, then he’ll assemble the sandwich himself in the morning before work. Teamwork for the win!
We love this “chicken” salad because it’s got all the crispy, crunchy, creamy texture of traditional chicken salad, but it’s made with vegan ingredients and it’s pumped full of flavor. Ross loves it because it’s “meaty” without using seitan. Not to mention, it’s so easy to make! I’ll often make a double batch of the baked tofu so I can use half in the “chicken” salad and use the other half in macro bowls throughout the week.
I think the absolute tastiest way to use the salad is in a sandwich melt with vegan cheese, greens and sauerkraut, so included that recipe below. I know you’re going to love it as much as we do!
- 1 (14-ounce) package firm tofu
- 1 tablespoon tamari
- 1 tablespoon olive oil
- 3 tablespoons Sir Kensington's Chipotle Fabanaise
- 2 tablespoons diced celery
- 2 tablespoons diced red onion
- salt and pepper, to taste
- 8 slices of bread
- 1 cup shredded greens
- 1 tomato, sliced
- ½ cup sauerkraut
- 4 slices vegan cheddar
- Preheat the oven to 400°.
- To prepare the tofu, cut the block into ½" slices. On a cutting board, layer the slices of tofu between paper towels or clean dishcloths. Place a heavy item (a tea kettle filled with water works great) on top (or use a tofu press if you've got one). This will remove the excess water from the tofu and give it a better texture.
- Transfer the tofu slices to a cutting board and cut the slices into cubes. In a medium bowl, toss the tofu cubes with the tamari and olive oil.
- Spread the tofu out on a baking sheet. Bake for 40 minutes, flipping halfway. Let the tofu cool before making the salad.
- To prepare the salad, stir the tofu, Chipotle Fabanaise, celery and red onion together in a bowl.
- To make the sandwiches, place 4 slices of bread on a baking sheet. Layer the greens, "chicken" salad, tomato, sauerkraut and vegan cheddar (in that order) over each slice of bread. Place in the oven or toaster oven until the cheese melts.
- Remove the baking sheet from the oven, top the sandwiches with the remaining slices of bread and enjoy.
This post was sponsored by Sir Kensington’s. All opinions expressed are my own.
What an amazing recipe! I love tofu that is mixed in a spicy sauce with delicious foods. The red onions, celery, tomatoes, and sauerkraut look so colorful and vivid in the sandwich–makes me want to dig right in!