When I told the boys at the office that I was working on a vegan Christmas sandwich recipe, they all took the piss. Mercilessly. I don’t know what it is about the word ‘vegan’ that drives some people to immediate outrage. People have no chill.
As regular readers know, I’m not vegan myself but do take part in Veganuary every year and have the utmost respect for those that choose a vegan lifestyle. They’re doing their bit for the planet and for animal welfare and I think that’s a pretty cool way to do life. So it grinds my gears when people take the mickey out of them, and it grinds my gears even more when people suggest that vegan food is shit. It’s really, really not.
Vegans eat some of the filthiest, dirtiest, junkiest food there is. It’s entirely possible to make absolutely droolworthy food with just plant based ingredients. I, as an omnivore, wanted to prove this with a pornographic triple decker Christmas sandwich. Just as a two fingers up to anyone who gives vegans a hard time.
Tofu is of course featuring here. Fried ’til crispy then coated in sticky cranberry sauce. Unf. Those that work with tofu a lot will be aware that it can be difficult to get all the liquid out of it to ensure that perfect crispy fry. Previously, I’ve always pressed it by just piling loads of heavy stuff on top of it while encasing it in tea towels.
Lately, however, I’ve been doing something different. Tofuture sent me their tofu press (pictured above) a few months back to muck about with, and I use it every time I make tofu now. You just pop the block in a little compartment with a drainer underneath, put the lid on and secure it down. Then all you need to do is leave it in the fridge for a few hours. It’s a way more compact, convenient way to press tofu. Check them out.
I definitely want to experiment more with vegan Christmas food this year. If you have any ideas – better yet, challenges, things you think couldn’t possibly taste good if veganised – then please do hit me up on one of the relevant channels.
Makes 1 sandwich that serves 2 people
3 slices of bread
1/2 a block of pressed tofu
3 tbsps cranberry sauce
2 tbsps vegan mayo (I use Mr. Organic)
cooked stuffing (I just make it using a cheap box from ALDI)
handful of rocket
vegan gravy (Bisto original is good to go I think!)
- If you haven’t already, make your stuffing according to pack instructions. For this sandwich I made mine in small flattened ball form. You won’t use all of it, just a ball or two. So make sure you pop the rest in the fridge to have tomorrow with some roast veggies or something – don’t waste it!
- Cut your tofu into 2cm chunks. Heat some oil in a non-stick frying pan and fry until beginning to go golden and crispy. Pour onto kitchen towel to get rid of all the oil then get the tofu back in the pan still on the heat. Add the cranberry sauce and cook until it’s sticky and all the tofu is coated. At the beginning it might seem like this won’t happen but stick with it.
- Make a thin gravy according to pack instructions in a shallow bowl. Put one of your slices of bread into the gravy bowl for a little while on either side so that it soaks it up like a sponge.
- Spread a tablespoon of mayo on one slice of bread and then top it with the tofu. Top that with the gravy soaked bread. Top that with the stuffing. Top that with the rocket. Top that with the final slice of bread, also spread with a tablespoon of mayo. Cut in half and devour.