Open-Faced Pesto Tofu Salad Sandwich with Tomato & Mixed Greens

Directions

1. Press the tofu to remove excess moisture, then slice each block in half lengthwise.
2. Whisk vegan mayonnaise with nutritional yeast and your chosen spices to form a creamy dressing.
3. Finely chop the pine nuts and fold them into the dressing.
4. Strip basil leaves from the stems, mince them, and add to the dressing mixture.
5. Crumble the pressed tofu into the dressing and mash until well combined into a salad.
6. Meanwhile, preheat the oven to broil on high and slice the tomatoes into rounds.
7. Toast the bread under the broiler until golden, about 1–2 minutes; watch closely and remove when browned.
8. In a separate bowl, whisk together oil, red wine vinegar, a pinch of sugar, salt, and pepper to make a vinaigrette.
9. Toss mixed greens with the vinaigrette until lightly coated, then pile them on the toasted bread and top with the tofu salad and tomato slices; season the tomatoes with salt and pepper before serving.