Pure Prasad Kitchen
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Salads & Ferments 4 sandwiches

French Tofu Salad With Grapes

Vegan Sandwiches

Base yield: 4 sandwiches | Current target: 4 sandwiches

AllergensNuts, Soya, Mustard, Celery, Sulphites
Nutrition focusProtein-supporting ingredients, Contains nourishing fats
Offering noteCook with clean intention, offer with gratitude, serve as blessing.
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Ingredients

Ingredient Base Qty Scaled Qty Kitchen Qty / Notes
Canola oil 1 tsp 1 tsp 1 tsp
Extra firm tofu, drained, pressed 454 g 454 g 454 g
Tamari 1 tsp 1 tsp 1 tsp
Vegan mayonnaise 56 g 56 g 56 g
Quartered seedless green grapes 37 g 37 g 37 g
Minced celery 15 g 15 g 15 g
Vinegar 15 ml 15 ml 15 ml
Slivered almonds, toasted 7 g 7 g 7 g
Minced fresh chives 1 tsp 1 tsp 1 tsp
Dijon mustard 0.5 tsp 0.5 tsp 0.5 tsp
Minced fresh thyme 0.5 tsp 0.5 tsp 0.5 tsp
Minced fresh parsley 0.5 tsp 0.5 tsp 0.5 tsp
Dried tarragon, crumbled 0.25 tsp 0.25 tsp 0.25 tsp
Dried herbs de Provence 0.25 tsp 0.25 tsp 0.25 tsp
Salt and pepper – To taste To taste
arugula, for serving 20 g 20 g 20 g
16 inch (40 cm) baguette, cut in half 1 each 1 each 1 each

Method

  1. To Make The Tofu Salad: Heat a large cast-iron skillet over medium heat. If the skillet is well seasoned, no oil is needed. If it isn’t, add the canola oil. Add the tofu cubes and cook, pressing down with a spatula and stirring for 7-8 minutes, or until lightly golden and firmer texture. Remove from the heat and add the tamari. Transfer to a medium-size bowl. Add all the remaining ingredients and season to taste. Cover and refrigerate for 1 hour to let the flavors meld.
  2. To Assemble The Sandwiches: Place the arugula on the bottom of the baguette. Spread the tofu salad evenly over the arugula and top with the other half of the bread. Cut into 4 pieces and serve.

Chef Notes

Change only the Target Sandwiches cell. All scaled quantities update automatically.
Whole items may need practical kitchen rounding after scaling.
Chef-adjusted seasoning notes from the source recipe remain marked clearly.