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Rainbow Vegetable Sandwich with Curried Tofu Salad

Rainbow Vegetable Sandwich with Curried Tofu Salad
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)

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