Vegan Tunacado Sandwich
Based on the viral tunacado sandwich from Joe & The Juice, this is my take, but vegan!
Servings: 4 -6
Ingredients
For the pesto
- 1 heaping cup basil leaves
- 1/2 lemon juiced
- 2 tbsp pumpkin seeds
- 1/4 cup olive oil adjust to your preferred taste/texture
- 40 g vegan parmesan grated, about 1 cup finely grated
- salt and pepper to taste
For the tofu "tuna"
- 1 block 180 g smoked tofu, grated*
- 1/3 cup vegan mayo
- 1 medium shallot finely diced
- 2 scallions finely diced
- 1/2 lemon juiced
- 1.5 tsp Dijon mustard
- 1/4 tsp black pepper
- Optional: 1/2 tsp Old Bay seasoning
Per sandwich
- 1 piece naan bread sliced in half
- 1 tbsp pesto
- 1/2 cup tofu "tuna"
- 1 small tomato sliced
- 1/4 avocado sliced
- Salt and Pepper to taste
Instructions
For the pesto
- In a food processor, combine basil leaves, lemon juice, pumpkin seeds, olive oil, grated vegan parmesan and blitz until finely pureed. Scrape down the sides as needed to fully blend. Add salt and pepper to taste if desired.
For the tofu "tuna"
- Grate 1 block of smoked tofu, then combine with vegan mayo, diced shallots, diced scallions, lemon juice, Dijon mustard, black pepper and Old Bay seasoning (if using). Mix well and set aside. For best flavour, refrigerate for at least 30 min to allow the flavours to marinate.
To make the vegan tunacado sandwich
- Slice the naan in half moons and toast until crisp (but not burnt). On one side, spread the pesto, then add the tofu "tuna", and top with sliced tomato. To the other side, add sliced avocado. Add salt and pepper to taste, close the sandwich and enjoy!
Notes
*If you don't have smoked tofu, feel free to use grated extra firm tofu. You can also use flaked chickpeas here!