Usually I like to get sub breads and get shredded lettuce, tomatoes, and an italian dressing
and it’s so yummy to me.
You can add other stuff obviously too.
It’s basically a salad in a sandwich, lol.
References :

* 1 pound firm tofu
* 1 stalk celery, chopped
* 1 green onion, chopped
* 1/2 cup mayonnaise
* 2 tablespoons soy sauce
* 1 tablespoon lemon juice

DIRECTIONS

1. Drain the block of tofu, and freeze overnight. Thaw, and cut into quarters. Squeeze out any moisture by hand, then wrap in paper towels, and squeeze again. Crumble into a medium bowl.
2. Add celery and green onion to the tofu. Stir in mayonnaise, soy sauce and lemon juice until well blended.

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Grilled Tofu Sandwich Filling

Ingredients
* 1 (16 ounce) package firm tofu
* 1 cup honey mustard sauce
* 2 tablespoons vegetable oil

Directions
1. Preheat your oven to broil.
2. Cut the tofu cake into 4 pieces. Slice each piece very thinly, then lay the tofu strips on a paper towel and blot them dry to remove excess moisture. Place the dry strips in a bowl and cover them with the honey mustard sauce. Cover the bowl and refrigerate for at least 3 hours, stirring occasionally.
3. Broil for 5 minutes, then flip the tofu and broil for another 5 minutes, or until the tofu is hot.
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Barbecue Tofu Sandwiches

INGREDIENTS

* 1 (12 ounce) package extra firm tofu
* 3 tablespoons vegetable oil
* 1 onion, thinly sliced
* 1 1/2 cups barbecue sauce
* 6 hamburger buns

DIRECTIONS

1. Drain the tofu between paper towels until most of the water has been squeezed out.
2. Slice tofu into 1/4 inch thick slices.
3. Heat vegetable oil in a large skillet, fry tofu strips until golden brown on both sides. Add onion and cook for a few minutes, until onion is at your desired consistency.
4. Pour in barbeque sauce (use more or less, according to your taste). Cook the mixture for ten minutes on low and serve on buns.
References :
When recipe calls for mayonnaise, use Nayonaise which is a tofu based spread similar to mayo.

You could use shop bought, but making your own hummous is so easy and stacks cheaper (can you tell I’m doing some serious budgeting right now?). Drain a tin of chick peas, blend with juice of one lemon, 1 tbsp tahini and 1tbsp olive oil. To spice things up a little you could add half a teaspoon of harissa paste, but this is optional. Assemble sandwich as above.

Sundried tomato paste and spinach

Get that blender out again – this time blend 4 sundried tomatoes with 1tbsp of the oil they come in with 2tbsp ground almonds. Spread on bread and put some baby spinach in there.

Stir fried vegetable wrap

Simply put aside some of the stir fried veg that you are using for your evening meal. Prepare in a wrap with a little black bean sauce (not too much, or it becomes quite unmanageable). Eat for lunch the next day.

Soft vegan cream cheese with red peppers, garlic and celery
Eggless Salad – scrambled tofu, sweetcorn, spring onion, dairy/egg-free mayo and cress
Eggless Mayonnaise – equal amounts of grated vegan hard cheese and grated mushrooms mixed with vegan mayo to taste
Peanut Butty – peanut butter with bean sprouts, grated carrots and lettuce. For additional flavour toss the carrot in a little sesame oil.
Funny Bone – olive hummus, red onion and salad
Cocktail Cob – strips of smoked baked tofu, sweetcorn, lettuce, nori flakes, and capers with �prawn� cocktail dressing made from vegan mayo, tomato sauce, lime juice, mustard and salt
Polenta Pleasure – freshly fried polenta with tomato ketchup and lettuce
Peanut Butter and Jelly – peanut butter and jam
Ploughman – grated vegan hard cheese , pickle, sliced apple and lettuce
Fungi Filler – wild mushroom and tarragon pate with gherkins and red onion
Med Veg – roasted Mediterranean vegetables and hummus on sundried tomato bread
Bagpipe Bun – McSweens vegetarian haggis , piccalilli and salad
Posh Chip Butty – roasted potatoes, rosemary and sesame seeds with watercress
Borsch Butty – pickled beetroot, caraway, hummus and lettuce
Cool as Cucumber – cucumber and cashew butter21. My Mate – Marmite, soft vegan cream cheese and slithers of ranny smith apple
Zehr Guttenburger – cashew-nut burger with sauerkraut
Cinderella Surprise – grated carrot, red peppers, red onions, zest of orange with toasted pumpkin and coriander seeds, raisins and chillies
Sweet Peanut – peanut butter with grated carrots, raisins and cinnamon
Big Burrito – freshly cooked refried beans with lettuce, tomato, avocado and seasoning in a wrap
Creamy Avocado – hummus, avocado and cucumber
Tuna Friendly Salad – flaked smoked tofu, sun-dried tomato paste, vegan mayo and salad
Tapenade Tantalizer – olive pate with roasted red peppers and salad
Cold Dog – vegan frankfurters, sauerkraut, tomato sauce, mustard and onions
References :
http://www.vegansociety.com/food/recipes/sandwiches/

You will LOVE this sandwich
References :

you can store the tomato mix in a container then toast the bread day of and have it all for lunch
References :

they’re something like these:
http://www.yvesveggie.com/
References :