I make this delicious Avocado Sandwich frequently when time is rushed and we need a quick healthy meal. It's made with fresh avocado, juicy tomato, crunchy purple onion, flavorful spices, and my homemade vegan spicy mayo (aka special sauce) all piled high on toasted sourdough bread.
I highly recommend toasting your bread, even though it is optional. Toasting adds a delicious flavor and great texture. I have listed some bread options below.
Though my homemade spicy vegan mayo is an optional spread for this sandwich, I think you’re going to want to make it, and it only takes 5 minutes. You will find so many other ways to eat it. It makes a great dip and salad dressing as well.
So, to begin, take a few minutes and make the special sauce mayo spread while the bread is toasting.
Next, slice your tomato and avocado. I prefer to leave it in slices and not mash it.
You’ll be using 1/2 of an avocado for each sandwich. To prolong the life of the unused half (if you are only making one) and keep it from going brown too quickly, take a look at my suggestions below in the Notes section.
Wash and chop the fresh cilantro, and slice the purple onion.
Assemble your sandwich by spreading the spicy mayo on each slice of toasted bread and then layering the slices of tomato and avocado. Add the sliced purple onion and fresh cilantro.
Sprinkle with garlic powder, onion powder, Tajin seasoning, salt, and pepper.
Spritz with lime juice and then close the sandwich by adding the top layer of bread. Slice (or not), serve, and enjoy!
Spicy Vegan Mayo:
Use a package of firm silken tofu (12-15 oz) for this recipe. I prefer the shelf-stable variety that is packed in very little water because it is the creamiest available. Even when using the firm or extra firm block, the texture is perfect for sauces like this. If you are using shelf-stable tofu, which is found on grocery store shelves instead of in the refrigerator section, there is no need to drain the water before using it because there are literally only a few drops when you open the carton.
On the other hand, if you are using the refrigerator-type of tofu, be sure you have the softest texture available, and drain it before using. To do this, open the container and pour out the water it is packed in, then place the tofu block on a towel for a few minutes to release more of the water content before using.
Place all of the ingredients into a blender or food processor and blend until you get a nice creamy texture. This usually takes about 1 minute or so. It will thicken up even more when chilled.
IMPORTANT NOTE: Personally, I blend all of the ingredients except the hot sauce because this recipe makes almost 2 cups of mayo. That's a lot! I like to have the non-spicy version on hand for dips, coleslaw, and potato salad. Then, I can easily stir in the hot sauce for the spicy mayo right before using it on sandwiches and wraps.
Video
Notes
Tips for Making This Sandwich:
Toast the bread- Bread that is lightly toasted adds more flavor and texture. Toasting also makes the bread a little more sturdy which is always nice.
Make fresh- Though you can make this sandwich ahead, it is actually better enjoyed fresh.
Make ahead- If you do need to make an avocado sandwich ahead of time, be sure to spritz it with a little lime juice to help keep the avocado from turning brown too quickly. Plan to eat the sandwich within 24 hours of making it.
Mayo- The homemade Spicy Vegan Mayonnaise is a must for this sandwich and only takes 5 minutes to make.
Bread Options:Personally, I love to make my avocado sandwich on toasted sourdough bread. Most sourdough bread is made with basic ingredients and no oil. Other great options include Dave’s Killer Bread/ 21 Whole Grain and Ezekiel’s Sprouted Bread.