This sandwich is vegan leftover heaven. It's made from Cajun eggless salad and sweet and sour red cabbage. While Reuben sandwiches combine tempeh and sauerkraut, and Texas bbq sandwiches add cole slaw to barbecued tofu, here I took two separate recipes from Shirley Wilkes-Johnson, and added just a little melted Daiya cheese. I love leftovers because they challenge us to be creative!
A friend recently asked for some tofu recipes. Everyone needs a favorite eggless egg salad recipe and Shirley came up with a fantastic recipe. Shirley didn't just use this in sandwiches! It can be an appetizer with crackers or served stuffed in jumbo pasta shells, cooked and chilled, and arranged on a deviled egg plate. Have fun with it! Did I say it's quick? It is.
Cajun Style Eggless Salad
1 pound hard style tofu, drained, rinsed and dried well
2 tablespoons yellow nutritional yeast
1/2 teaspoon turmeric
1/2 teaspoon curry
1/2 teaspoon salt, or to taste
1/8 teaspoon white pepper
1/4 cup finely chopped celery
2 green onions, sliced thinly
2 tablespoons finely chopped red pepper
2 tablespoons sliced pimento olives
1/3 cup vegan mayonnaise, more if desired
2 tablespoons yellow salad mustard
1 tablespoon apple cider vinegar
1/4 teaspoon Tabasco sauce, optional
Crumble tofu into a bowl. Add rest of ingredients except paprika and mix it with a fork until it is the consistency of deviled egg salad. Sprinkle paprika over top.
Sweet and Sour Red Cabbage
About this recipe, Shirley wrote, "Antioxidant polyphenols abundant in red cabbage have a protective benefit of brain cells suggests a study published in Food Science and Technology. This simple recipe is a delicious way to protect your heart, brain, prevent cancer and promote good digestion. It is nice served with just a dollop of vegan sour cream on top before serving, if desired."
1 head of red cabbage
2 tablespoons vegan butter
1 cup chopped onions
1 apple peeled, cored and chopped
1/4 cup sugar
1/3 cup Balsamic vinegar
1 tablespoon Tamari
1/2 teaspoon salt or to taste
1/4 teaspoon black pepper
1. Cut cabbage into half. (I love that a halved cabbage looks like a tree with graceful limbs.)
Remove core and very coarsely chop cabbage.
2. Melt butter in a pot large enough to hold the cabbage. Add cabbage, onions and apple. Saute over medium high heat for about 5 minutes.
3. Add sugar and toss to coat. Stir in vinegar, Tamari, salt and pepper. Cover and simmer for 30 to 35 minutes.