The Thanksgiving Leftovers Sandwich with the “Moist Maker”

This Thanksgiving Leftovers Sandwich with the “Moist Maker” is plant-based and inspired by the classic sandwich from Friends while still giving all the holiday food vibes in each bite.

“Yeah. You see my-my sister makes these amazing turkey sandwiches. Her secret is, she puts a, an extra slice of gravy soaked bread in the middle; I call it the Moist Maker. Anyway, I-I put my sandwich in the fridge over here…”

This Friends episode played last week in the background as I was planning out recipes for the month, which then planted the idea of trying to make my own version using plant-based ingredients instead. Food is fun, and I wanted to have some fun.

Why You’ll Love This Thanksgiving Leftovers Sandwich with the “Moist Maker”

• A great way to use up leftovers. I always make a lot of mushroom gravy and cranberry sauce this time of year, and I’m always trying to find ways to use it up. This sandwich helps solve that problem.
• High in plant-based protein. I love making tofu slices for the week as an easy way to add protein at lunch time. Makes for easier sandwich building for the week and you can customize the flavor based on your own preference.
• Fun food from familiar places. If you’ve ever seen the classic episode of Friends where Ross describes his perfect thanksgiving sandwich, this is just my take on it. Being plant-based doesn’t mean you can’t have fun with your food and I hope this presents that case clearly.

Key Ingredients and Substitutions

• Tofu: I used super firm tofu, which is already pre-pressed. If you can only find extra firm tofu, just make sure to press for 15-20 minutes before using to remove excess moisture.
• Brussels Sprouts: Feel free to use shredded cabbage if desired.
• Red Onion: You can also use white onion or shallots if desired.
• Bouillon Cube: I used a vegan “chicken” bouillon cube from Edward & Sons. You can also use a bouillon paste or regular vegetable bouillon if desired.
• Tamari: This is a type of generally wheat free soy sauce. Feel free to use regular soy sauce or coconut aminos as desired.
• White Wine Vinegar: Feel free to use apple cider vinegar or rice vinegar instead.
• Lime: This can be swapped with lemon if preferred. Regardless of what you use, make sure it is fresh that way you can use the zest.
• Sourdough Bread: I like sourdough bread for the gut health benefits, but use the bread you enjoy most for sandwiches.
• Cranberry Sauce: I used a homemade cranberry sauce, which you can find here.
• Mushroom Gravy: I used a homemade mushroom gravy, which you can find here.

How to Make a Thanksgiving Leftovers Sandwich with the “Moist Maker”

Preheat the oven to 400F. Remove the block of tofu from its package and pat dry with a clean towel. Using a sharp knife, cut the block into thin slabs and place the pieces in a shallow bowl or airtight container.

To a small bowl or large measuring cup, add the tamari, vinegar, oil, maple syrup, nutritional yeast, bouillon cube, herbs, and garlic then whisk to combine. Pour the marinade overtop of the tofu slices then tilt the container side to side to make sure the slices are coated then set aside.

Place the slices on a parchment lined baking tray then bake for 8 minutes (make sure to reserve the marinating liquid). Flip the tofu then use a pastry brush to brush some of the leftover marinade on top of each slice to coat. Bake the slices for another 7-8 minutes until the slices become golden brown in color.

To a mixing bowl, add the brussels sprouts, onion, vinegar, lime, maple syrup, oil and a pinch of salt. Use clean hands to rub the ingredients together until the brussels sprouts and onions have softened significantly.

Toast 2 slices of bread as desired then rub the garlic clove over one side of each slice of bread. Take the 3rd slice of bread and dip it into some gravy to coat completely.

To assemble, spread some cranberry sauce over both slices of bread, then layer a few slices of tofu overtop. Top with the gravy soaked bread then layer with the brussels slaw and top with the other slice of bread and enjoy.

Expert Tips

• Take advantage of all your leftovers. I’m sharing some tofu slices and slaw I meal prepped for the week, but if you have any salad or protein option that you made for the holidays still available, it works perfectly here, which means no additional cooking needed. Make the sandwich work for you!
• Make it more convenient. Don’t have leftovers? Here are some ideas for what you can use to make this sandwich on the fly. Use some prepared products like this mushroom gravy, canned cranberry sauce, these plant-based turkey slices, and a pre-shaved brussels sprout bag from the produce section.
• Use the tofu that works best for you. I used a block of super firm tofu that comes in vacuum sealed packaging (specifically I used Nasoya’s, but Trader Joe’s has one as well as WildWood), which means I don’t have to press the tofu. You can use extra firm tofu, but I would recommend making sure to press it before using.

Frequently Asked Questions

Sides You Can Add to Your Sandwich

These were the two pieces of homemade leftover I used to build my sandwich:

• Mushroom Gravy
• Cranberry Sauce

You can absolutely use more leftovers to add if desired!

• Mashed Potatoes
• Stuffing
• Brown Sugar Glazed Tofu

More Sandwich Recipes to Try

• Caramelized Onion Chickpea Salad Sandwich
• Maple Balsamic Tofu Sandwich
• Spinach Artichoke White Bean Sandwich
• Smoky Maple Tempeh Hash Breakfast Sandwich
• Peanut Miso Cucumber Crunch Sandwich

If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.

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