Home » Marinated Eggpland Sandwich {Vegan Sandwiches Save the Day}

Marinated Eggpland Sandwich {Vegan Sandwiches Save the Day}

by Constanze
marinated eggplant sandwich | Vegan MoFo 2015

Welcome back to another day of Vegan Mofo 2015. Best sandwich ever? Ar you kidding me? I don’t have best sandwich recipe ever, but I have a best sandwiches ever book. Vegan Sandwiches Save the Day came out three years ago and I still use it on a regular basis. It’s been a life saver during this crazy hot summer, even though many recipes call for baking or frying something. But it’s easy to make a lot of things in advance and have them handy once you get super hungry and don’t feel like preparing an elaborate meal. The following recipe shares the title “Best Sandwich Ever” with several other recipes in this book by Celine Steen and Tamasin Noyes and it has been on our plates several times since the book came out. I love that there are two different marinades, which are also very flexible. Instead of Cajun spice mix I have used curry or berbere. Both the tofu and the eggplant slices make a lot. I usually store them in the fridge and use them as sides for other dishes as well. (If you cut the tofu into slices thinner than 1/4 inch.)

marinated eggplant sandwich | Vegan MoFo 2015

Marinated Eggpland Sandwich {Vegan Sandwiches Save the Day}

4 Sandwiches


For marinated eggplant
1 small (14 ounces, or 400 g) eggplant, cut in half widthwise, then cut lengthwise into 1/4-inch (6-mm)-thick slices
1/4 cup (60 ml) olive oil, divided
2 tablespoons (30 ml) apple cider vinegar
2 teaspoons Cajun spice mix
2 teaspoons vegan Worcestershire sauce
1/2 teaspoon liquid smoke
For tofu
1/4 cup (60 ml) white balsamic vinegar
2 tablespoons (30 ml) olive oil
2 tablespoons (15 g) nutritional yeast
1 teaspoon onion powder
2 cloves garlic, pressed
Salt and pepper, to taste
1 pound (454 g) super-firm or extra-firm tofu, drained, pressed, and cut lengthwise into four 1/4-inch (6-mm) steaks
For sandwiches
1/2 cup (112 g) vegan mayonnaise
4 sub sandwich rolls or mini baguettes, 6 inches (15 cm) long, cut in half and lightly toasted
1 1/3 cups (96 g) shredded lettuce


To make the marinated eggplant: Preheat the broiler to 450°F (230°C, or gas mark 8).

Place the eggplant on one or two large baking sheets.

In a small bowl, combine 2 tablespoons (30 ml) of the olive oil with the vinegar and Cajun spice mix.

Lightly brush this mixture on both sides of the eggplant slices.

Broil for 4 minutes on each side, or until dark brown.

In the meantime, in another small bowl, combine the remaining 2 tablespoons (30 ml) olive oil with the Worcestershire sauce and liquid smoke.

Carefully remove the baking sheet from the oven.

Brush both sides of the eggplant slices with the Worcestershire mixture and let them cool on a wire rack.

Let stand for at least 30 minutes before serving, or even better, up to overnight.

Store leftovers in an airtight container in the fridge for up to 4 days.

To get the best out of the flavors, bring back to room temperature before serving.

To make the tofu: Combine the vinegar, oil, nutritional yeast, onion powder, garlic, salt, and pepper in a large rectangular shallow dish.

Add the tofu and turn to coat thoroughly; let marinate for 30 minutes.

Decrease the oven temperature to 425°F (220°C, or gas mark 7).

Bake the tofu for 30 minutes, flipping once halfway through. Note that the tofu will become chewier once cooled.

To assemble the sandwiches: Spread 1 tablespoon (14 g) mayonnaise on each side of the roll.

Place 1/3 cup (24 g) shredded lettuce on top.

Place 1 tofu slice on each sandwich and place 4 to 6 slices marinated eggplant on top.

Serve immediately.


Recipe from Vegan Sandwiches Save the Day by Celine Steen and Tamasin Noyes. Fair Winds Press 2012. Recipe published with kind permission from the author Celine Steen.




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[…] Marinated Eggpland Sandwich by Seitan is my Motor […]

Johanna - Green Gourmet Giraffe September 10, 2015 - 14:50

these look delicious – I am a big fan of fancy sandwiches but usually prefer someone else to make them for me or make them when I have leftovers – so I admire your dedication to making fancy sandwiches like this

Jennifer September 9, 2015 - 20:27

Happy Vegan MoFo and congrats on being featured for last weeks round up! I’m over at http://MyBlissfulJourney.com if you want to swing by I would LOVE it! What a great photo and post!

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[…] Marinated Eggpland Sandwich {Vegan Sandwiches Save the Day} by Seitan is my Motor […]

Rebecca W. September 9, 2015 - 05:25

I have (and love) this book too. I make the Green Monster Bread (the boiled rolls method) often for burger buns.

First Week Round Up of 2015 | VeganMoFo September 7, 2015 - 10:28

[…] Seitan is My Motor […]

Lena September 7, 2015 - 08:56

Was für eine gute Idee Aubergine als Sandwich-Belag zu verwenden! Das werde ich auf jeden Fall auch nochmal ausprobieren ;)

Liebe Grüße
Lena | http://www.healthylena.de

Erin September 6, 2015 - 07:18

I like that we both used the same book for today’s (maybe yesterday for you based on our time difference?) post! I have yet to try this recipe from the book, but now I can’t wait!

Mihl September 6, 2015 - 17:20

That’s awesome! The book deserves lots of blog posts!

Susan September 6, 2015 - 02:34

Yum! I have only made a couple of sandwiches from this book, but I have many marked to make!

Cate Lawrence September 5, 2015 - 15:28

ooh sieht lecker!

Sonja September 5, 2015 - 09:54

Hui da haben wir uns ja was relativ ähnliches ausgedacht, aber irgendwie doch wieder ganz anders. Aubergine ist bei uns ja gerade die Nr. 1, ich freue mich darauf dein Sandwich auszuprobieren (nachdem ich auch wieder auf den Sandwich-Geschmack gekommen bin)

Mihl September 5, 2015 - 09:59

Ja, lustig! Aber Du hast es Dir ausgedacht, ich hab’s aus einem Kochbuch.

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