Makes 4 sandwiches



12 cloves garlic, toasted

1 ⁄3 cup plus 1 tablespoon nutritional yeast

1 teaspoon onion powder

1 teaspoon mustard powder

½ teaspoon turmeric

1 cup coconut milk

2 teaspoons white miso

½ cup vegetable broth, chilled

2 tablespoons cornstarch



12 ounces broccolini

1 ⁄3 cup vegetable broth

Pinch of fine sea salt

Pinch of black pepper



Four 1-inch slices sandwich bread, toasted

1 large tomato, cut into ½-inch slices

1 recipe Tofu Bits



To make the sauce: In a blender, combine the garlic, nutritional yeast, onion powder, mustard powder, turmeric, coconut milk, and miso. Blend until smooth. Transfer to a small saucepan and cook over medium heat. Whisk the broth and cornstarch together in a small bowl. Whisk into the sauce and continue to whisk until thickened, 3 to 5 minutes.


To make the broccolini: In a large skillet over high heat, combine the broccolini, broth, salt, and pepper and cook for 6 to 7 minutes, or until tender and the broth has evaporated.


To assemble the sandwiches: Preheat the oven to 400°F. Place the toast slices on a large baking sheet. Divide the tomato slices and broccolini among the bread. Top evenly with the sauce and tofu. Bake for 5 minutes, or until the sauce begins to bubble. Serve.


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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