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Close up of a sandwich cut in half stuffed with tomatoes, tofu spread, lettuce and marinated red onions.

Marinated Tomato Sandwich

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  • Author: Catherine Perez
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 30 minutes
  • Yield: 3 sandwiches 1x
  • Category: Sandwich
  • Method: No Cook
  • Cuisine: American
  • Diet: Vegan


A juicy stuffed marinated tomato sandwich stuffed with a dairy-free cream cheese spread and sumac onions. Easy to make and packed with flavor.



Tofu Spread

  • 3/4 cup raw cashews
  • 265g extra firm tofu, drained from package (see notes )
  • 2 cloves garlic
  • 2 tbsp nutritional yeast
  • Juice of half a small lemon
  • 1 tbsp apple cider vinegar
  • 2 tsp white miso paste
  • 1 tsp Kosher salt

Marinated Tomatoes

  • 1 tbsp extra virgin olive oil
  • 1 clove garlic
  • 3 tbsp fresh parsley, minced
  • 3 tbsp fresh basil, minced
  • Zest and juice of half a lemon
  • 12 heirloom tomatoes

Sumac Onions

  • 1/2 red onion, thinly sliced
  • 1 tsp sumac
  • 1 tsp extra virgin olive oil
  • Zest and juice of half a lemon
  • 1 tsp red wine vinegar
  • 3 tbsp parsley, minced

For Sandwich

  • Bread (I love whole grain or sourdough)
  • Avocado slices, optional
  • Lettuce, optional
  • Kosher salt as needed


  1. Place the cashews in a heat resistant bowl and cover completely with boiling water. Allow to soak for 15 minutes to soften them. Discard the liquid and add the cashews to a blender cup with the remaining tofu spread ingredients. Blend on high until the mixture is completely smooth, scraping down the sides as needed.
  2. Pour the mixture into an airtight container then place in the fridge to firm up. For a firmer consistency, allow to firm up overnight before enjoying.
  3. For the sumac onions, add the onions to a bowl with the oil, vinegar, lemon, sumac, a pinch of salt, and parsley. Use a spoon or clean hands to toss everything together, then allow to sit and soften for 10-15 minutes.
  4. For the tomatoes, add the oil, garlic, parsley, basil, lemon to a shallow bowl and stir together to combine. Add your tomato slices and coat well in the marinade. Top the tomatoes with a little salt, then allow the slices to sit for 5-10 minutes to absorb some of the flavors.
  5. To assemble your sandwich, add a few slices of avocado to one slice of bread. Top with a few dollops of the tofu mixture and spread it out evenly. Add a layer of tomato slices, the onions and some lettuce. If you have extra marinade from the tomatoes, drizzle it on top of the lettuce. Spread some of the tofu mixture on a second slice of toast and top your sandwich with it then enjoy.


Soak your cashews before blending. This will soften them and make for a smoother texture when blended. If you forget to soak them overnight, just add them to boiling water for 15 minutes to soften them. Discard the water afterwards then use the cashews to blend.

Adjust flavors to your own preference. This sandwich is pretty laid back in terms of preparation. Feel free to adjust the flavor profile of any component of this sandwich to fit your own personal preference.

Reduce the sharpness of the onions by soaking. You can do this by adding your sliced onions to a bowl of cold water and allowing them to soak for 10 minutes. Drain and rinse and they are ready to use without the sharp astringent flavors.

Use firm to extra firm tofu for thicker texture. I like using extra firm tofu for this spread, so I typically will use Nasoya’s. This will work for firm or medium firm tofu as well. However, I do recommend pressing these less firm varieties using a tofu press for at least 15 minutes before using to make the spread less watery in consistency.

You will have leftover tofu spread, but you can store leftovers for up to 7 days to use as desired.