Vegan “Crab” Grilled Sandwich

Ingredients

• 180 g smoked tofu (Grated)
• 3 tbsp vegan mayonnaise
• 0.5 bunch fresh chives (Chopped)
• 2 green onions (Finely sliced)
• 0.5 tsp dulse seaweed (Also called sea bacon; crumbled)
• 0.5 tsp liquid smoke
• 2 tsp lemon juice (The source lists lemon; use freshly squeezed lemon juice)
• 4 slice country bread
• 30 g vegan grated cheese (Shredded)
• 1 tbsp plant-based margarine (Use for spreading and grilling; divided as needed)

Steps

1. 1

   Grate the smoked tofu into a mixing bowl. Finely slice the green onions and chop the fresh chives.

2. 2

   Add the vegan mayonnaise, chopped chives, sliced green onions, liquid smoke, and lemon juice to the bowl.

3. 3

   Crumble the dulse seaweed into the bowl, then mix thoroughly until the smoked tofu is evenly coated and the filling is cohesive.

4. 4

   Spread the tofu mixture evenly over half of the bread slices, leaving a small margin around the edges.

5. 5

   Add the vegan grated cheese over the tofu filling. Top with the remaining bread slices to close the sandwiches.

6. 6

   Spread a thin layer of plant-based margarine over the top side of each sandwich.

7. 7

   Heat a frying pan over medium heat. Place the sandwiches margarine-side down in the hot pan.

8. 8

   While the first sides grill, spread margarine over the now-unbuttered top sides. Cook until the bottoms are golden and crisp and the cheese begins to soften, about 2–3 minutes.

9. 9

   Carefully flip the sandwiches and grill the second sides until golden and crisp and the filling is hot, about 2–3 minutes. Serve immediately.

Notes

The prepared filling can be stored in the refrigerator for up to 3 days. Grill sandwiches as needed for a quick lunch or meal-prep option.

Nutrition per serving

• main
• sandwich
• vegan
• vegetarian
• dairy-free
• lunchbox
• meal-prep
• pan-grilled