Photo by Tom McCorkle and food styling by Gina Nistico for The Washington Post
This rainbow vegetable sandwich dishes up layers of colorful vegetables and a creamy, yellow curried tofu salad piled between slices of hearty whole-grain bread. Feel free to build your own rainbow based on whatever vegetables you like or have around, or swap out the tofu salad for egg salad or a couple of slices of yellow cheddar. Refrigerate leftover tofu salad for up to 4 days.
Rainbow Vegetable Sandwich with Curried Tofu Salad
For the tofu salad:
12 ounces extra-firm tofu
3 tablespoons mayonnaise
2 teaspoons yellow curry powder
2 teaspoons fresh lemon juice
1 ½ teaspoons Dijon mustard
¼ teaspoon fine salt, plus more to taste
For the sandwiches:
8 slices hearty whole-grain bread
8 slices beefsteak tomatoes (from 2 large tomatoes)
2 cups coarsely grated carrot (3 to 4 medium)
1 large avocado, halved, pitted, peeled and sliced
1 cup green sprouts (any type; may also use lettuce or spinach leaves)
1 cup thinly sliced purple cabbage
Make the tofu salad: Drain the water from the package of tofu, then transfer the tofu to a cutting board or plate and gently press between towels to get rid of excess water, about 1 minute.
Transfer the tofu to a medium bowl and crumble it into small pieces with your fingers. Add the mayonnaise, curry powder, lemon juice, mustard and salt and stir to combine. You should have about 1 3/4 cups.
Assemble the sandwiches: For each sandwich, place one slice of bread on each of four plates. To each sandwich, add 2 tomato slices, then 1/2 cup of the carrot, a scant 1/2 cup of the tofu salad, a quarter of the avocado slices, 1/4 cup of the sprouts or lettuce, and 1/4 cup of the cabbage. Top with the remaining slices of the bread, and serve.
Makes 4 servings
Serving size 1 sandwich
Calories 391; Carbohydrates 37 g; Cholesterol 4 mg; Total Fat 21 g (Sat Fat 3g) ; Fiber 10 g; Protein 18 g; Sodium 527 mg; Total Sugar 10 g (Including 0 g added sugar)