Provençale Tofu Salad Sandwiches<!-- --> <!-- -->Recipe

Ingredients

• 1½ teaspoons neutral-flavoured oil
• 1 pound (454 g) super firm tofu, cut into ¼-inch (6 mm) cubes
• 1½ teaspoons vegan Worcestershire sauce
• ½ cup (112 g) vegan mayonnaise
• 3 tablespoons (30 g) minced red onion
• ¼ cup (30 g) coarsely chopped toasted walnuts
• 3 tablespoons (11 g) minced fresh parsley
• 2 tablespoons (13 g) minced pitted kalamata olives
• 1 tablespoon (4 g) minced soft or oil-packed (rinsed and patted dry) sun-dried tomatoes
• 1 tablespoon (15 ml) white balsamic vinegar
• 1 tablespoon (15 ml) fresh lemon juice
• 2 teaspoons minced capers
• 1 large or 2 small cloves of garlic, grated or pressed
• ½ teaspoon herbes de Provence or ¼ teaspoon red pepper flakes
• White or black ground pepper
• Salt
• 12 to 18 slices of vegan sourdough bread or favourite vegan bread, toasted
• Favourite vegan pesto, as needed