Club Sandwich with Tofu Spread and Smoked Coconut

Prep time: 15 minutes
Cooking time: 10 minutes
1 sandwich


3 slices of St-Méthode Organic Multi-Grain Bread
2 tbsp of vegan mayonnaise
2 slices of tomato
2 leaves of lettuce
Tofu Spread
½ block of tofu
¼ of a red pepper, chopped
1 green onion, chopped
1 clove of garlic
2 tbsp of plain vegan yogurt
1 tbsp of lemon juice
1 tbsp of fresh parsley, chopped
2 tsp of Dijon mustard
1 pinch of paprika
Salt and pepper, to taste
Smoked Coconut
½ cup of coconut chips
1 tbsp of vegetable oil
1 tbsp of maple syrup
2 tsp of tamari sauce
1 to 2 drops of liquid smoke
Salt and pepper, to taste


1. In a food processor, combine all the ingredients for the tofu spread. Set aside.
2. Preheat the oven to 350° F, place a rack in the middle of the oven, and line a baking sheet with parchment paper or a reusable non-stick sheet.
3. In a bowl, combine all the ingredients for the smoked coconut. Place the coconut chips on the baking sheet and bake for 8 to 10 minutes, flipping them over halfway through the cooking time. Remove from the oven and let rest for 10 minutes.
4. Toast the slices of bread, then top one side of each slice with the vegan mayonnaise.
5. Assemble the club sandwich as follows: bread, tofu spread, bread, coconut, tomato, lettuce, and bread.
6. Hold the club sandwich together with 4 toothpicks, cut in 4 and serve.
*Recipe and picture courtesy of Trois fois par jour