tofu sandwich

This pesto tofu sandwich recipe will absolutely blow your mind! It&#039;s simple, delicious, and most importantly, super filling. A triple win! Even if you&#039;re not a huge fan of tofu, you&#039;ll love this tofu pesto sandwich. It is creamy, has so much flavor, and is super easy to assemble! Plus, it will be ready in just 30 minutes! Ready to dig in? Let&#039;s get to it!

Pesto Tofu Sandwich Recipe

block of extra firm tofu (sliced ½-inch thick)

olive oil

oregano

Sunflower Seed Pesto

tomato

butter lettuce leaves

sandwich bread

Drizzle the tofu slices with olive oil and sprinkle with the dried oregano.

Roast in a 375 degrees F oven for 15 minutes.

Once the tofu is done, assemble your sandwich. Spread one tablespoon of pesto on each slice of the sandwich, then place the lettuce, tomato, and tofu.

Crispy BBQ Tofu Sandwich topped with cool, creamy cilantro cabbage slaw and avocado, that can be made in under 30 minutes. Vegan!

Crispy BBQ Tofu Sandwich

block tofu- organic, extra firm, drained

olive oil or coconut oil

salt

pepper

BBQ Sauce (aim corn syrup, or make your own)

chili paste

buns, (like brioche buns) toasted

Avocado- optional, messy but good. 😉

¼ cup cilantro, chopped

red onion, thinly sliced

vegan mayo (or regular mayo) or

vinegar- Apple Cider

Drain the block of tofu, pat dry, and cut into one-inch-thick slabs. Trim if needed to fit the bun. You can get 2, maybe 3 out of one block. Pat dry again.

Heat a skillet over medium-high heat. Add oil, and sprinkle the salt and pepper over the oil. Once the pepper is fragrant, carefully add the tofu. Sear until crispy and deeply golden- do not move it around in the pan, let it develop a crust, so it will release itself. Lower heat if splattering- this will take about 12 minutes.

Mix the BBQ sauce and red chili paste in a small bowl and set aside.

Place the shredded cabbage in a medium bowl, add onions and cilantro, mayo, vinegar, and salt, and toss to combine well. Taste. It should be creamy, tangy and flavorful. Feel free to add more vinegar, salt or mayo to attain this. All mayos are different!

Once the tofu is nice and crispy, lower the heat to low, and add the bbq sauce mixture, coating the tofu well. I use all the sauce. Let it caramelize just slightly in the pan, and turn the heat off.

Assemble the Sandwich

Spread more mayo on the bottom bun if you like, add the hot tofu, and top with cool slaw and a few slices of avocado.

This burger was DELICIOUS and so quick to whip up! I kept thinking what a great crowd-pleaser this would be at a party. Thank you for all the amazing recipes and keeping my partner and I fed!

This was sooooo good!  Such a tasty combination of BBQ tofu, tangy slaw, and creamy avocados!  Thank you for sharing! I keep coming back to your recipes because they always turn out and they are so well written. I just started perusing some recipes for baked goods and can’t wait to try them. I love that your recipes are delicious and nutritious.

Made this for dinner at my husband’s request and boy did he LOVE it! We do a little trick with the tofu and freeze it before cooking it. It makes a huge difference in the texture it has the texture of chicken and tastes very close to chicken when you fry it such as this recipe. We will definitely make this again.

I forgot to rate it! For sure five stars!!

Absolutely delicious! 
I'm happy I found this recipe..
Thank you :)

Outstanding!! Made this for my husbands birthday dinner and it was a huge hit. Followed the recipe exactly. Didn’t change a thing and it was perfect.

Yum! Loved this. I seared about 7 min per side- I was afraid it would burn, but didn’t. I cut my block into thirds.  Might add extra bbbq sauce to each side of the bun next time. This is a keeper!

All I could taste was apple cider vinegar. It overpowered the bbq sauce and the slaw. Such a waste to throw everything away these days when everything is so expensive. After spending all afternoon prepping everything and then cooking, I ended up making myself a pbj sandwich for dinner :( sigh…..

The crispy bbq tofu sandwiches were excellent! What a great recipe full of flavor and texture. The family loved them. Thank you, thank you!

These phenomenal sandwiches are a go-to now for our family. We have them with Beyond Meat sausages which makes it super quick for a weeknight meal! Love them. Thank you!

https://content.jwplatform.com/videos/um10qmPz.mp4

Crispy BBQ Tofu Sandwich! Crispy tofu is slathered in BBQ sauce and is topped with a cool, creamy cilantro cabbage slaw and avocado. Make it in under 30 minutes. Vegan & Delicious!

This loaded BBQ tofu sandwich is piled high with panfried &#039;pulled&#039; tofu coated in tangy BBQ sauce, smashed avocado, vegan coleslaw and homemade pickled onions.

BBQ Tofu Sandwich

½ large red onion (115 grams, very thinly sliced)

apple cider vinegar

water

tsp sugar (or agave nectar)

vegan mayo (like Hellman’s Vegan Mayo)

⅛ tsp black pepper

sugar

dry mustard powder

pre-made coleslaw mix (170 grams)

oz super firm tofu

vegan BBQ sauce (260 grams, like Stubbs Original)

avocado (120 grams)

of an ⅛ of a lime

salt and black pepper

bread and butter pickles

Combine all pickled onion ingredients in a bowl.

Cover and let sit for at least 30 minutes, but preferably 1-2 hours. They can be stored in the fridge for up to a week.

Pickled Onions:

Mix the coleslaw dressing ingredients in a bowl.

Add the coleslaw mix and coat well. Cover and refrigerate until serving.

Vegan Coleslaw:

Drain the tofu and lightly blot with paper towels to remove excess moisture.

Use a box grater to shred the tofu directly over a large skillet.

Add olive oil to the shredded tofu in the skillet.

Pan fry over medium heat for 5-6 mins, stirring occasionally with a silicone spatula.

Add BBQ sauce and continue cooking for 10-15 mins over medium-high heat, stirring occasionally, until slightly charred and caramelized.

BBQ Tofu:

Mash avocado with lime juice, salt and pepper.

Avocado Spread:

Toast the buns in a toaster or dry pan over medium heat until lightly browned.

Spread 1-2 tbsp of smashed avocado on both halves of each bun.

Layer with BBQ tofu, coleslaw, pickled onions, and top with bread and butter pickles.

Close the sandwich and enjoy!

Assembly:

This Chili Garlic Tofu Sandwich is sweet, spicy and savory and very hearty! Filled with baked marinated tofu and crunchy veggies, this is a great portable lunch or light dinner for the warm season. Nutfree

Chili Garlic Tofu Summer Sandwich

soy sauce (or tamari sauce

miso (,white or chickpea miso)

lime juice

rice vinegar

pepper flakes

garlic garlic paste

maple syrup

tofu (pressed

cucumber sliced

Cup Sliced onion

lettuce (as needed)

cilantro (as needed)

Julienned carrots (optional)

onions and cilantro

baguette

Make the marinade; in a large bowl add all the marinade ingredients and mix well.

Press and mix the miso on the edges of the bowl so that it mixes in.

Once everything is mixed in, add the sliced and pressed tofu and let it sit for 10 minutes.

Remove the tofu from the marinade and place it on a parchment-lined baking sheet. Brush some more marinade sauce on top of the tofu slices and bake it at 400ºF  for 20-30 minutes or until the marinade has dried up and the tofu is crisp.

Remove the tofu from the oven and set it aside.

Meanwhile, mix the cucumber, onion, and carrots in the remaining marinade and toss well to coat.

Assemble the sandwich; you can use fresh or toasted bread. Add a layer of lettuce to the sandwich then top it with tofu slices. Add the marinated cucumber, onion, and carrots (fish them out and place on on top of the tofu slices.)

Add some cilantro, green onion, and a dash of black pepper. Drizzle the remaining marinade all over, and top it with the other bread slice. Slice and serve.

Amazing (and really easy)! I doubled the recipe and we had leftovers the next day. (Tofu and veggies both saved well.) Also really good drizzled with sriracha. Will definitely keep as a regular part of our meal rotation.

Made this today for lunch. It was quick, easy and tasty. Thanks for the recipe!

Well, that was easy and delicous! perfect for a picnic!

We made this for dinner last night using a whole grain crusty baguette spread with vegan butter and gochujang (I didn't have fresh chiles). We added shredded carrots, pickled onions, and all the other veggies (except chiles) and drizzled with remaining marinade. OMG. There was no conversation at the table because my daughter and I were busy making "mmm" sounds and chewing. This is going on a regular rotation at my house. 

We went heavy on the cilantro garnish because we both like it, but I was thinkinbg fresh basil or mint would be good, too.

Soooo good!!! Authentic, fresh flavors. Made these for a non-traditional 4th of July lunch using pretzel buns for the bread. The tofu was good, but our favorite part was the marinated cucumber &amp; carrots. Having left over veggies &amp; marinade over crisp lettuce today &amp; I’m still amazed by the full flavors.

This sandwich is very good! I put Mayo and arugula pesto on the bread.
Made the marinade this morning, the the tofu marinate all day.
Trina

Yum! I made this and had to come back and rate it. I made all the ingredients, except instead putting it on a sandwich, I made it bowl style with steamed kale as my base, and I also added kimchee to my bowl, which went so well with the other ingredients. I have enough left over to make the sandwich tomorrow (this reminds me of a banh mi sandwich!). Such a great recipe and my favorite part is there is only one marinade and so the whole recipe comes together easily. (tiny changes: I eliminated the salt since I figured the soy sauce and miso were salty enough and I used agave instead instead of maple syrup because I was out.) Thanks for a great and easy recipe, Richa!

https://www.youtube.com/watch?v=j5j02Bgqh8Q

Easy and super refreshing Miso Chili Garlic Tofu sandwich with cucumber, onion, carrots and herbs! Make just one sauce, marinade tofu in it, add sauce to the crunchy veggies, use leftover as dressing! Nutfree

Get the written recipe here ➡️ 
https://www.veganricha.com/chili-garlic-tofu-sandwich/

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This Isn't Just Any Ol' Sandwich! | MISO CHILI GARLIC TOFU SANDWICH

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

onion powder

garlic powder

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

(grated

jalapeño pepper, (finely chopped)

lemon juice

red wine vinegar

Dijon mustard

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.

Tofu Sandwich

This BBQ tofu sandwich is a delicious plant-based option for cookouts and game day! It&#39;s loaded up with a crisp cabbage slaw, creamy avocado, pickles, and mayo. Serve it with chips, air fryer French fries, or classic cookout side dishes like potato salad and corn on the cob.

recipe BBQ Tofu

BBQ sauce (for brushing)

brioche buns hamburger buns

Mayonnaise (or vegan mayonnaise)

Cabbage Salad or Vegan Coleslaw

Dill pickles

Prepare the BBQ tofu according to this recipe. After cooking, brush with additional BBQ sauce.

Assemble sandwiches on the buns with mayo, the BBQ tofu, cabbage salad, avocado, and pickles.

This plant based Vietnamese-inspired tofu bánh mì features super flavorful, charred tofu and quick pickled carrots and cucumber. Top everything off with a smear of vegan mayo, and loads of cilantro for an easy, filling, flavorful sandwich.

Tofu Bánh Mì {Vegan Vietnamese Inspired Sandwich}

lime zest lime juice

garlic, grated or finely minced

tbsp agave nectar or maple syrup

tbsp toasted sesame oil

Worcestershire sauce

soy sauce

½ tsp smoked paprika

Spice

tofu,

carrots,

½ large English cucumber,

jalapeño, thinly sliced

mayo

cilantro

baguette,

tbsp neutral oil, for cooking the tofu

Mix all the tofu marinade ingredients together in...

Mix all the tofu marinade ingredients together in a shallow sealable container or a shallow bowl that you can cover with plastic.

Drain and press the tofu with paper towels...

Drain and press the tofu with paper towels or a kitchen towel to remove excess liquid. Slice the tofu block into rectangles that are about 1/2 inch thick and 2 inches wide. Place the tofu in the container with the marinade. Shake the container or gently stir the tofu so all pieces are coated.

Place in the fridge to marinate for at...

Place in the fridge to marinate for at least 30 minutes- 1 hour, but preferably overnight. The tofu can marinate in the fridge for up to 5 days.

Mix together the pickling liquid ingredients in a...

Mix together the pickling liquid ingredients in a sealable jar until the sugar is dissolved.

Add the ribboned veggies, cover, and place in...

Add the ribboned veggies, cover, and place in the fridge to pickle for at least 30 minutes. They can be left in the fridge for up to 1 week.

Once the tofu has marinated, heat a nonstick...

Once the tofu has marinated, heat a nonstick skillet on medium heat with 2-3 tsp of neutral oil. Remove the tofu from the marinade, letting the excess drip off into the dish. Fry the tofu in the pan until golden brown and charred, about 3-4 minutes on each side. Set aside.

Slice the baguette into 6 inch long sections...

Slice the baguette into 6 inch long sections and slice in half lengthwise. Place in the toaster or toaster oven for 3 minutes or until warmed and just barely golden brown. The inside should still be soft, not crispy.

Layer on a tablespoon of vegan mayo on...

Layer on a tablespoon of vegan mayo on both sides of the baguette. Then stack the tofu on the bottom half, followed by the carrots, cucumber, cilantro, and jalapeños. Close up the sandwich and enjoy!

Top 8 tofu sandwich recipes from across the web

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

Top Tags

Pesto Tofu Sandwich Recipe

Crispy BBQ Tofu Sandwich

Crispy BBQ Tofu Sandwich

BBQ Tofu Sandwich

Chili Garlic Tofu Summer Sandwich

Crispy Tofu Sandwich

Tofu Sandwich

Tofu Bánh Mì {Vegan Vietnamese Insp...

Top 8 tofu sandwich recipes from across the web

The most viewed 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

Pesto Tofu Sandwich Recipe

Crispy BBQ Tofu Sandwich

Crispy BBQ Tofu Sandwich

BBQ Tofu Sandwich

Chili Garlic Tofu Summer Sandwich

Crispy Tofu Sandwich

Tofu Sandwich

Tofu Bánh Mì {Vegan Vietnamese Insp...

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