WFPB Italian Tomato Tonnato Sandwich
This WFPB Italian Tomato Tonnato Sandwich is a flavorful way to honor Italy’s seafood traditions—without the fish. At the heart of this recipe is my reimagined version of tonnato sauce. This classic Italian condiment traditionally blends tuna, anchovies, capers, lemon juice, and olive oil. It is sometimes enriched further with
Post Date: June 28, 2025
Posted by: Donna SpencerThis post may contain affiliate links. Read my full disclosure here.
mayonnaise or egg yolk. The result is a creamy, velvety sauce that’s tangy, savory, and deeply umami.
Anchovies, small oily fish native to the Mediterranean and Atlantic, are known for their intensely salty, umami-rich taste. While they’re a staple in many Italian sauces, they’re off the table for those following a WFPB lifestyle. To maintain a whole food plant-based diet, I use my Best Vegan Anchovy Paste as the fish base. It captures the bold flavor of anchovies without any animal ingredients.
Thankfully, the essence of anchovy flavor can be recreated using clever plant-based swaps. Ingredients like seaweed, miso, capers, tamari, and lemon juice deliver all the complexity of the original. Yet, they keep it 100% plant-powered.
Let’s dive into how this savory sauce transforms the humble tomato sandwich into something truly special.
Discovering Tonnato: A Plant-Based Delight
Tonnato, a sauce originating from Piedmont in Northern Italy, traditionally pairs with veal or cold meats. Its creamy texture and umami-rich taste come from a blend of tuna, anchovies, capers, lemon, and olive oil. I’ve swapped traditional ingredients for plant-based alternatives plant-based plain yogurt, Dijon mustard, and my Best Vegan Anchovy Paste. Combined, these ingredients maintain the sauce’s signature creaminess and depth of flavor.
How to Use WFPB Tonnato Sauce
The versatility of my WFPB tonnato sauce extends beyond its origins. It serves as a delicious spread for our Italian-inspired sandwich. This sandwich features a delightful combination of fresh, ripe tomatoes, crisp lettuce, and of course my creamy vegan tonnato. Spread generously on whole grain bread or use as a dip for fresh vegetables. It’s perfect for adding a burst of Mediterranean flavor to salads, wraps, or as a dip for crudites.
Choosing a plant-based diet doesn’t mean sacrificing the flavors you love. My WFPB tonnato sauce lets you enjoy the rich, savory essence of Italian cuisine. You can do this while staying true to your dietary preferences. Whether you’re vegan, vegetarian, or simply exploring healthier eating options, this sauce is a must-have in your culinary repertoire.
Elevate Your Meals with PLANTifull Fare
At PLANTifull Fare, I am passionate (boarding on obsessed) about creating recipes that celebrate both tradition and health. My Italian WFPB Tomato Tonnato Sandwich exemplifies how I blend classic flavors with plant-based ingredients. Every bite is satisfying and nourishing. Join me on this flavorful journey and discover the beauty of plant-based Italian cooking!
Grocery List
Produce
–
Pantry
miso
nori powder or seaweed sheets
caper brine
Bragg’s Amino liquid
Misc
–
Add-Ins and Substitutions
You can use red, dark, yellow, or white miso. The darker miso, generally there is the more robust flavor compared to lighter miso. This might slightly change the end flavor.
You can use nori powder or seaweed sheets. I like to toast the seaweed sheets, but I have made this with great success passing over the toasting step.
Storing
Store the paste in an airtight container in the refrigerator for up to 1 month.
Nutrition 411
Liquid aminos, like Bragg liquid aminos, are a healthy gluten-free substitute for soy sauce and other seasonings. They have several health benefits, like decreasing hunger, but can pose risks to some people. They add a savory, salty flavor to meals and are naturally vegan and gluten-free. They are very important for building muscle, regulating gene expression, cell signaling, and immunity (Trusted Source, Trusted Source). There are two types of amino acids — essential and non-essential. Your body can produce non-essential amino acids, but essential amino acids can only be obtained from your diet (Trusted Source).
Miso is a paste made from fermented soybeans mixed with other ingredients. It is a versatile condiment available in many varieties. It is a complete source of protein and rich in a variety of nutrients and beneficial plant compounds. However, it is also high in salt. Its fermentation helps improve the body”s ability to digest and absorb foods. Miso contains probiotics that can promote gut health and digestion. More research is needed, but regular consumption may reduce the risk of certain types of cancer. This rich probiotic content may boost your immune system and help ward off infections. (Trusted source.)
Nori or seedweed is considered one of the best sources of biologically available nutrients. It is high in iron, magnesium, potassium, and in fact is much higher in vitamins (A, B1, B2, C) and antioxidants than nearly all vegetables. It composes sugars and fats in low percentages but has a high content of minerals, and vitamins, with significant amounts of vitamins A, vitamin C, and B-complex groups; and minerals like iodine, manganese, phosphorus, and iron. It is among the most nutritious seaweeds with easily digestible and bio-available protein content ranging from 10-15 percent. Nori and other red algae carry ample amounts of vitamin-A. 100 g of fresh, raw nori contains astoundingly 5,202 IU or 1734 % of daily recommended levels of vitamin A. Further, vitamin A is required for maintaining healthy mucosa and skin and is essential for night vision. Consumption of natural vegetables and fruits rich in vitamin A and flavonoids is also known to help the body protect from lung and oral cancers. (Trusted source.)
Italian WFPB Tomato Tonnato Sandwich
Ingredients
- 4 slices of farmhouse-style wheat whole-grain bread or crusty baguette
- 12 blistered cherry tomatoes
- 1 ripe tomato heirlooms are best when in season. slice tomatoes into 2 or 4 pieces depending on size of your bread
- 1 tbsp of capers drained and rinsed
- 3-4 leaves of fresh basil optional
Tonnato Sauce
- 2 tbsp plant-based plain yogurt
- 2 tsp vegan anchovy paste
- 1 tsp Dijon mustard
- ½ lemon juiced
- 1 tsp dried basil
- 1 tsp dried tarragon
- freshly ground black pepper to taste
Vegan Anchovy Paste
- 1 tsp nori or seaweed powder
- 1 tsp Bragg's Amino liquid
- 1 tsp caper brine
- ¼ cup white or red miso
Instructions
Vegan Anchovy Paste
- Combine nori or seaweed powder, Bragg's Amino liquid, caper brine and miso. Blend/puree until smooth. Add 1 teaspoon water at a time to assist with blending.
Make Tonnato Sauce
- Combining plant-based plain yogurt, vegan anchovy paste, Dijon mustard, lemon, basil, and tarragon in a small blender. Whizz to a paste, add 1 teaspoon water at a time if necessary to create a smooth sauce. Season with salt and black pepper to taste. Place in a small container and store in the refrigerator until ready to use.
- Heat a cast iron skillet over medium heat and add cherry tomatoes with no oil to slightly blister. Set blistered cherry tomatoes aside.
- Spread two pieces of bread generously with the tonnato sauce. Top with blistered cherry tomatoes, fresh tomatoes, basil, and capers.
- Repeat with other slices of bread. Close the sandwiches and cut them in half to serve.
Notes
- Try this on whole-grain baguette or sourdough bread.
- You can also add fresh spinach or other green in addition or replace of the basil.
- This tonnato sauce is great on a grilled portabella mushroom.
AFFILIATE DISCLOSURE
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