crispy tofu sandwich

These Crispy Tofu Sandwiches are full of flavor and great for lunch or dinner!

Crispy Tofu Sandwiches

(14 oz) package extra firm tofu, pressed well

Olive oil

tamari or soy sauce

all purpose flour

plain, plant based milk

garlic powder

onion powder

bread crumbs

salt

pepper

Hamburger buns or bread

Optional toppings: pickles, spicy ketchup, mustard, coleslaw, mayo

Slice the tofu into thin slices.  I was able to get 10 slices and used two slices of tofu on each sandwich.  You can slice it anyway you like.  Heat a large pan over medium heat and add about 1 1/2 teaspoons olive oil.  Add tofu and cook until each side is starting to brown, about 5 minutes.  Add tamari and let cook for 30 seconds, flip and cook for about 30 more seconds.  Remove tofu and let cool for a few minutes.

To a medium sized bowl, add the flour, milk, onion powder and garlic powder.  Mix until a batter is formed.  Pour the panko onto a large plate or shallow dish and season with a little bit of salt and pepper.

Use your hands to coat each piece of tofu with the batter.  You only want a thin coat.  Next, place the tofu in the panko and make sure it&#8217;s completely covered.  Repeat until all the tofu is coated with batter and panko mixture.

Heat a large skillet over medium heat and add 3-4 teaspoons olive oil.  Add tofu and let cook until each side is golden brown and crispy, about 8 minutes on each side.

OR you can pre-heat oven to 400 degrees F.  Place tofu on a baking sheet and bake until golden brown and crispy, flipping once, 15-20 minutes.

Delicious!! Instead of onion powder, I used Trader Joe's Vegan Chickenless Seasoning Salt (which has onion powder in it) and it was so good!!!

Turned out great. Only one I could find online. Thanks!

Finally, a tofu sandwich that turns heads! Starring a thick slab of tofu pan-fried to golden-crusted perfection, rich pistachio pesto, and a quick spicy slaw, this crispy tofu sandwich gets my vote for “sandwich of summer.”

Crispy Tofu Sandwich

oz (340 to 400 grams) extra firm tofu, (drained)

avocado oil ((or olive oil))

½ tablespoons (28 grams) cornstarch

salt and black pepper

(150 grams) red cabbage, (thinly sliced or grated)

(grated

jalapeño pepper, (finely chopped)

lemon juice

red wine vinegar

Dijon mustard

maple syrup

extra virgin olive oil

Basil Pistachio Pesto ((see 2nd recipe card))

ciabatta rolls (or sturdy hamburger buns)

Vegan butter (for toasting buns (optional))

lettuce leaves

tomatoes

avocado

basil leaves ((optional))

Make the Basil Pistachio Pesto (see next recipe card). You can do this a few days in advance.

Slice &amp; press the tofu: Slice the tofu crosswise into ½” (12 mm) slabs. Cover with a thin dish towel (or a few paper towels); set a heavy book on top to press for 10 minutes to release some excess water.

Meanwhile, make the Quick &amp; Spicy Slaw. In a medium bowl, combine the cabbage, carrot, and jalapeño.In a small bowl, whisk together the lemon juice, vinegar, mustard, ½ tsp maple syrup, ¼ tsp kosher salt, and pepper to taste. Stream in the olive oil until emulsified. Taste, adding more olive oil for richness, more maple syrup for sweetness, or salt to taste.Pour dressing over veggies and toss to coat. Season to taste with salt and pepper or more olive oil or lemon juice as desired.

Make the tofu batter: In a small bowl, combine the cornstarch, onion and garlic powder, 1 ¼ teaspoons kosher salt, and several cracks of black pepper. Whisk well to combine.

Batter the tofu: Add the tofu slabs to a gallon-size ziploc bag. Pour the cornstarch seasoning on top. Seal the bag, and gently flip the bag back and forth and side to side several times until the tofu is well-coated, shimmying the bag as needed. Be gentle, taking care to not break the tofu (see Note 1).

Grab a wire rack and fit it over a sheet pan or place a towel underneath it.

Cook the tofu: Heat a large frying pan over medium-low heat for 2 minutes, then add the avocado oil and heat for 1 minute, or until shimmering. Increase the heat to medium if using nonstick, or just below medium if using carbon steel or cast iron. Carefully add half of the tofu (the tofu won’t sear evenly if you cook it all in one batch).Fry the tofu for 5 to 6 minutes until crispy and nicely golden brown on the bottom, rotating the pan occasionally for even heating and so the oil gets evenly spread out.Flip the tofu and cook for 3 to 5 minutes on the second side, or until golden brown and crisp on the other side (lower the heat if it starts to char). Transfer tofu to the wire rack.To prevent charring, before cooking the second batch of tofu, add another drizzle of oil to the pan and reduce the heat a touch. The second batch may cook slightly quicker.

Sandwich Toppings: Slice the tomatoes and avocado. Sprinkle them with salt and pepper to season.

Toast the rolls/buns. If desired, spread some butter onto each slice of bread; toast buttered-side down in the frying pan over medium or medium-low heat until golden brown. Or, toast in a toaster oven.

Assemble: Spread about 1 tablespoon Basil Pesto across the surface of each slice of toasted bread. Add a lettuce leaf. Layer with crispy tofu, seasoned tomatoes and avocado, and some Quick Slaw. Top each with a basil leaf or two.

Very tasty! My non-vegan son liked it too!

Another amazing recipe. This makes the tofu so good!! We use the tofu batter and mix up all kinds of sauce and toppings for different types of sandwiches. The mix is this recipe is one of our favorites. The pesto we have made for years, it makes everything yummy! Also love the crunch of the cabbage and creaminess of the avocado. Thank you for a big winner that has also inspired other sandwiches for us!

Excellent recipe! Every recipe I try is a recipe 100% successful!

Holy wow! New. Favorite. Sandwich. This tool a second to make but was soooo worth it!

I can't stop making this sandwich!! Nisha has cured me of my tofu aversion. This is quick, easy, tasty and fascinating in its flavorful yumnumyuminess! Also the pistachio pesto is the most yummerific of all pesto ever and I have made a lot of pesto!

All right, Nisha, this is ridiculous. Your recipes are so amazingly delicious! This might be the best ever! We made the sandwich sandwich with mint pistachio pesto, which is in your cookbook because we didn’t have basil and did not add avocado to the sandwich because it didn’t seem to need it. Every bite was so delicious. I think this is the best sandwich that either one of us have ever had!

https://content.jwplatform.com/videos/qU8DjLVF.mp4

Finally, a tofu sandwich that turns heads! Starring a thick slab of tofu pan-fried to golden-crusted perfection, rich pistachio pesto, and a quick spicy slaw, this crispy tofu sandwich gets my vote for “sandwich of summer.” Pile it with summer tomatoes and avocado for an incomparable parade of flavors and textures.

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Crispy Tofu Sandwiches

Crispy Tofu Sandwich

Top 2 crispy tofu sandwich recipes from across the web

The most viewed crispy tofu sandwich recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crispy Tofu Sandwiches

Crispy Tofu Sandwich

The most viewed crispy tofu sandwich recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine