Makes 4 sandwiches



15 ounces extra-firm tofu, crumbled small but not mashed

½ cup unsweetened plain nondairy yogurt

3 tablespoons light olive oil

1 to 2 tablespoons apple cider vinegar, to taste

½ teaspoon ground black pepper, to taste

½ teaspoon fine sea salt

½ teaspoon dried dill weed or 2 teaspoons chopped fresh chives

2 tablespoons chopped shallot  or red onion

1 clove garlic, pressed



4 large Boston, Bibb, or butter lettuce leaves

4 thick slices Green Monster Bread (see recipe) or any crusty bread, lightly toasted

¾ cup chopped tomato

4 slices sandwich pickles (optional)


To make The cabana cheese: Place the tofu in a fine-mesh sieve lined with cheesecloth, set over a bowl, and drain for several hours in the fridge. Combine the remaining ingredients in a large bowl. Add the drained tofu and stir to combine, being careful not to crush the tofu. Chill again for a few hours in an airtight container, to let the flavors meld.


To assemble The sandwiches: Lay 1 lettuce leaf on a slice of bread. Gently stir the chopped tomato into the cabana cheese. When moving the cabana cheese from its main bowl, use a slotted spoon to avoid the extra liquid that could make the sandwiches soggy. Top the lettuce with ⅓ cup cabana cheese and a pickle, and serve immediately. If you don’t plan on eating the sandwiches immediately, prepare them right before serving to prevent sogginess.



Hi, my name is Jason and I am a vegan with a keen interest in plant-based diet and nutrition. This site was set up to help me explore the research, facts, and myths about veganism. Please feel free to contact me if you have any comments, questions or suggestions.

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