Vegan Club Sandwich with Tofu and Green Goddess Dressing
5 from 5 votes

This vegan club sandwich with tofu and green goddess dressing is the best of both worlds: hearty, yet fresh! It’s packed with crisp spring vegetables, protein-rich slices of lemon-marinated, baked tofu, and the best ever vegan tahini green goddess dressing.

A colorful, three layered vegan green goddess sandwich is placed on a small piece of parchment paper, waiting to be cut in half.

It’s occurred to me recently that there’s a serious shortage of vegan sandwich recipes on this blog. I’ve gotten into such a routine with my vegan lunch bowls that sandwiches sometimes get short shrift. But really, there’s nothing like a sandwich for an easy, packable lunch, and it’s about time I shared some of my go-tos. This green goddess club sandwich is a new favorite, and while it’s good for any season, the dressing and flavors are particularly appropriate for spring.

The star of the sandwich, of course, is the vegan green goddess dressing. I’m trying not to share too many recipes from the next book, as the publication date is still so far away, but this dressing is quickly becoming a staple at home, and it feels strange not to mention it or write about it. It’s a more flavorful, more complex version of the delightfully green tahini dressing that I’ve made and mentioned so often. I love what a little vinegar and green onion does to the mixture.

The sandwich formula here is pretty simple: grilled or baked tofu, fresh veggies (I used radish, cucumber, carrots, and baby spinach, but you can adjust this with the seasons and get creative with what you use!), toasted bread, and plenty of the goddess dressing (I slathered it on every slice of toast). The result is a sandwich that is hearty and protein-packed but full of light, lemony, herbacious flavor.

A crosswise slice of a three-layer sandwich on whole grain bread.

Every time I post a sandwich or toast recipe on my Instagram page, I’m asked right away what bread I like to use. The answer is that I love trying lots of different kinds, and lately I’m working on making my own bread at home, which is a process I hope to write more about. But right now, I’m really digging the tender, sprouted breads from Silver Hills Bakery.

Silver Hills Bakery opened in 1989 with a mission to empower people by providing healthy, whole grain products. The company is still family-owned and operated, still dedicated to making delicious, nourishing, plant-powerful breads, bagels, and buns. All of the products are vegan, and they’re all made with nutrient-rich, high-fiber whole grains that have been sprouted in clean, cold Canadian water (the company is headquartered near Vancouver). Silver Hills foods are non-GMO and rich in protein, as well as fiber and B vitamins.

The sprouting process can help to make breads more nutritious by releasing anti-nutrients that block our absorption of essential minerals. It may also help to lower glycemic index, which means longer, more sustained energy from all of those healthful complex carbs. Silver Hills is devoted to the sprouting process, to creating breads with patience and integrity. And their hard work and craftsmanship shows—the breads are so tender, wholesome, and flavorful. The sweetness and nuttiness of whole wheat and ancient grains is in every bite.

Silver Hills offers a number of bread products, including their signature squirrely bread, which boasts 12 grams of protein and tons of B vitamins—50% of the RDA for niacin—in every in two slices. I also love the brands “big 16” bread, which features 16 different grains and seeds, including millet, buckwheat, amaranth, quinoa, sunflower, and flax. It’s packed with magnesium, selenium, and zinc. The company also offers a “little big bread” option, which is the same treasured, sprouted recipe in a smaller, thinner slice. This bread is perfect for clubs and stacked sandwiches, and it’s what I used to make my green goddess club.

A vegan club sandwich has been sliced in half and stacked. It's filled with grilled tofu and a green sauce.
A colorful, three layered vegan green goddess sandwich is placed on a small piece of parchment paper, waiting to be cut in half.
5 from 5 votes

Vegan Club Sandwich with Tofu and Green Goddess Dressing

Author – Gena Hamshaw
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yields: 4 servings


Tofu club sandwich:

  • 1 batch lemon-marinated baked tofu slices (see note)
  • 2 carrots, sliced into wide, thin strips
  • 1 large cucumber, sliced into thin rounds
  • 4-5 radishes, sliced into thin rounds
  • A few handful greens of choice, such as baby spinach or arugula
  • 12 slices whole grain bread

Tahini green goddess dressing:

  • 1/4 cup tahini
  • 1/4 cup + 1 tablespoon water
  • 1 tablespoon lemon juice
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons agave or maple syrup
  • 1 clove garlic, roughly chopped
  • 1/4 cup fresh parsley leaves
  • 1/4 cup fresh basil leaves
  • 1 green onion, top on
  • 1/2 teaspoon salt
  • Freshly ground black pepper to taste


  • To make the tahini green goddess dressing, blend all dressing ingredients together in a powerful blender or a food processor till smooth.
  • Toast the bread. Lay four pieces of toast in front of you and top each with a quarter of the grilled tofu, as well as a tablespoon or so of the green goddess dressing. Top with another slice toast. Layer this slice with even layers of the veggies, then another tablespoon green goddess dressing. Place a final layer of toast on top and slice the club sandwich in half. Repeat and serve!


For convenience, you can use your favorite store-bought, pre-marinated, baked tofu instead.
A three layered, plant based sandwich with vegetables and tofu is placed on a small piece of parchment.

I love that this sandwich packs a protein punch, includes healthful fat in the form of a scrumptious dressing, and is layered with fresh, crispy veggies. I can’t wait to try it with fresh, heirloom tomato slices in the summer and thinly sliced sweet potato rounds in the colder months. I also highly recommend using the optional addition of fresh, chopped herbs; they add a nice touch and make the whole bite more spring-y. If you’d like to save yourself some time, you can use a pre-baked, marinated tofu or smoked tofu from the grocery store in place of baking or grilling at home.

You can learn more about Silver Hills by exploring the company’s website. And if you’re curious about finding Silver Hills breads (or bagels!) near you, they’re available at a number of wholesome grocers and health food stores. The website includes a convenient store locator to help you search.

Yeah, there’s really nothing like a good sandwich. This colorful club certainly beats the bland, mayonnaise-slathered ones I remember from growing up. I have a feeling I’ll be making it pretty often around here, relying on it especially when I’m having lunch on the go. (I’m already thinking ahead to my DI year, when more of my daily meals will be packed up!). Hope you’ll enjoy it, too, and that you’ll save your extra goddess dressing for putting on anything and everything.


This post is sponsored by Silver Hills Bakery. All opinions are my own, and I love these wholesome breads. Thanks for your support!

This post may contain affiliate links. If you use these links to buy something I may earn a commission. Visit my privacy policy to learn more.

Categories: Recipes, Main Dishes
Ingredients: Tahini
Dietary Preferences: Tree Nut Free, Vegan

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Recipe Rating

  1. 5 stars
    I’m obsessed with this green goddess sauce. OBSESSED. Just made the sandwich as a whole and it’s delicious, though I can’t wait to try it as a TLT with some tempeh bacon. Also plan to drizzle this on EVERY.THING this summer- I bet it will elevate grilled veggies to the next level.

  2. 5 stars
    Ah, I love making healthy sandwiches especially when I have no time to cook so I’ll just prepare something that I can easily grab when I have meetings and such. And this recipe is totally healthy. I want to share this to my sister and have her kids try this.

  3. Mmmm So much goodness here Gena! Really good bread is always a must for an over the top delicious sandwich. And Silver Hills has nailed that down! As for tofu, I am a fan and am looking forward to that green goddess dressing! Delicious work, Gena!

  4. I look forward to making and savoring this sandwich. Sandwiches are a main event for me so I am picky about eating them. This is one definitely up to the occasion!

  5. We’ve been loving Silver Bakery Breads too for the past year! I find It has a much better texture than some of the other sprouted grain breads that we’ve tried. I always admire the bowls you post on IG, and now this sandwich your’ve put together too. Do you have thoughts on consuming too much tofu? We were traveling all last week and found myself ordering tofu a lot since I didn’t trust the sourcing of the meat. I know all things in moderation, and I don’t think I usually overconsume soy, but I was wondering if you had some ideas about this. Thanks, Gena! xo (and ps, I am already looking forward to that next book of yours!)

    • Hi Emily,

      I generally think that up to 1-2 servings per day is fine, and the evidence on this level of consumption (typically categorized as moderate) indicates cardioprotective benefits (via lowering of LDL cholesterol) as well as a reduced risk for prostate cancer. In general, I wouldn’t worry too much about travel dining, unless you travel very frequently; it’s the everyday patterns that really count. I hope this helps!


  6. 5 stars
    love the dressing- fresh herbs do wonders for dressing, and i love tahini!
    also, i alternate between silver hills & eziekel, and i’ve been loving silver hills lately. the hemp, and the sesame, have been favorites!

  7. This sandwich looks beautiful, and I love the brightness of your dressing. I have a jar of tahini in the pantry and I never know what to do with it. Thanks for the inspiration!!

  8. HI Gena–What a great looking sandwich! You are so right about them being a lifesaver when you need a substantial portable meal. I don’t think I would have made it through all my moves without my spelt bread chickpea spread or backed tempeh sammies–of course pack with seasonal fresh veggies too. I still remember eating the second half of my sandwich sitting on the sand looking out at the ocean after driving all the way to the coast to look at the little park model for the first time. It sure tasted good, and helped me keep going in an intense afternoon. It’s funny, too, because I returned to a bowl for lunch a couple of days ago because I thought of you and all your bowls and that I didn’t have to wait until dinner to have one, which is usually “bowl time” for me, or has been. Thanks for the great idea–simple grilling and a yummy dressing. xoxo