There are so many things that I love about this sandwich! It’s SO incredibly flavourful, SO filling, it’s not mayo-based, and it keeps in the fridge really, really well! You can make it ahead of time and wow your friends with an impressive, quick to serve and hard to forget delicious lunch.
Bake your tofu!
Preheat your oven to 325 F.
Use a tofu press to squeeze out any excess water from your tofu (or wrap it in a clean towel and place something heavy on top or about 10 minutes).
Cut your tofu into small cubes (about 1 cm in diameter)
In a small bowl mix your oil, poultry seasoning, salt and soy sauce.
Add your tofu and toss well to coat.
Place your tofu on a baking tray and bake for about 45 minutes flipping once or twice while cooking. 
Once done, remove from oven and set aside to cool.
Meanwhile chop your pecans and cilantro and measure out your raisins.
In a medium sized mixing bowl mix your almond yoghurt, curry powder, garlic powder and salt. Add your pecans, raisins and cilantro.
Add your cooled tofu to the mix and gently toss until well coated.
Add filling to a bun with mayo (optional), lettuce and tomato.Devour!
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- For Baking the Tofu:
- 350g package (about 12.5 oz) of firm or extra firm tofu
- 1 tbsp oil of choice (I use organic canola)
- 1 tbsp poultry seasoning
- ¼ tsp salt
- 2 tsp soy sauce
- The Rest:
- ¼ cup chopped pecans
- ¼ cup raisins
- ¼ cup chopped cilantro
- ⅓ cup Silk Plain unsweetened almond yoghurt
- 1 tbsp curry powder
- 1 tsp garlic powder
- ¼ tsp salt
- buns or bread
- tomatoes
- lettuce
- mayo (optional)
- Bake your tofu!
- Preheat your oven to 325 F.
- Use a tofu press to squeeze out any excess water from your tofu (or wrap it in a clean towel and place something heavy on top or about 10 minutes).
- Cut your tofu into small cubes (about 1 cm in diameter)
- In a small bowl mix your oil, poultry seasoning, salt and soy sauce.
- Add your tofu and toss well to coat.
- Place your tofu on a baking tray and bake for about 45 minutes flipping once or twice while cooking. Once done, remove from oven and set aside to cool.
- Meanwhile chop your pecans and cilantro and measure out your raisins.
- In a medium sized mixing bowl mix your almond yoghurt, curry powder, garlic powder and salt. Add your pecans, raisins and cilantro.
- Add your cooled tofu to the mix and gently toss until well coated.
- Add filling to a bun with mayo (optional), lettuce and tomato.
- Enjoy!
this looks so good but I have to wait to make it cause we just had sandwiches and I have to switch to something else but the next time I am going to make this Thank you so much