These satisfying sandwiches are spread with a dairy-free pimento cheese spread made from healthy, whole foods ingredients - and are ready in under 30 minutes! Reprinted with permission from The China Study Family Cookbook.
Drain the tofu, then wrap it in a clean towel and stack a heavy object on top of it to press out the excess moisture (or use a tofu press if you have one).
Add the drained tofu to a food processor along with the almond butter, miso, roasted bell peppers, garlic, and dill. Blend until smooth and creamy, stopping to scrape down the sides as needed.
To make the sandwiches, top 6 slices of bread with handfuls of the mixed greens. Scoop 1/2 cup of pimento spread over the mixed greens, then top with a generous handful of sprouts and the remaining slices of bread.
FROM THE COOKBOOK AUTHOR: Miso (fermented soybean paste) is used extensively in Asian cooking to add flavor. It is a very salty condiment, and a little goes a long way. You can buy roasted red peppers in a jar, or you can roast your own.
FROM SHANNON: I increased the dill and reduced the garlic slightly from the original recipe to better suit my tastes. I also added tomato paste and mustard one of the times that I made this and thought that did a nice job of kicking it up a notch.
Vegan Pimento Cheese Spread Sandwiches originally printed from https://yupitsvegan.com/vegan-pimento-cheese-sandwiches/ July 24, 2017