This post contains affiliate links. Please see our disclosure policy.

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

side view of vegan garlic chili tofu sandwich on a chopping board
Hungry for more?
My quick start guide has tips and secrets with easy recipes that you will LOVE!
Please enable JavaScript in your browser to complete this form.

Summer is the peak season for sandwiches because they are portable and the perfect lunch to bring out to the garden for an outdoor meal. And the easier and quicker, the better. Because who wants to sweat over the stove during the hot season, right?

My new favorite vegan sandwich recipe is this Chili Garlic Tofu Sandwich! Imagine biting into this meaty and perfectly flavored sweet and spicy Tofu Sandwich topped with marinated onions, carrots and cucumbers? The inspiration for this sandwich came from the various banh mi style sandwiches I’ve tried over the years.
There’s just one sauce! Marinade the tofu in the sauce and bake, marinade the cucumbers and veggies in it, and use the rest to dress the sandwich! You can add some vegan mayo to the leftover if you like for dressing.

sliced vegan tofu sandwiches with chopped veggies on a wooden board

Don’t be intimidated by the ingredient list. Trust me, all of the items are easy to find at any grocery store, and once you prep your ingredients, the sandwiches come together very easily.

The marinade with garlic, pepper flakes, soy sauce, lime and miso is so delicious! The marinated tofu is baked or grilled. Prep the marinated veggies, assemble and use leftover marinade over the greens or chili! The marinade does the heavy work and with fresh crunchy cucumber and onion and the delicious tofu, this will become your favorite sandwich! Don’t want to eat bread? Make it into a wrap with tortillas of choice! Try my gluten-free tortilla to make it Glutenfree.

Why you will love these easy marinated tofu sandwiches

  • the whole sandwich uses just one marinade! For the tofu, for the veggies and as a dressing !
  • The combination of garlic, pepper flakes, soy sauce and miso is fantabulous
  • marinate the tofu overnight for best results
  • this recipe is Nutfree and easily made gluten-free
  • This is a refreshing summer sandwich
a vegan chili garlic tofu sandwich on a wooden chopping board being sliced in the middle

How to serve and store: 

This tofu sandwich should be served shortly after assembling. If it sits out too long, the bread will start to get soggy so eat it fresh.

To make ahead, store veggies and tofu separately in an airtight container in the refrigerator for up to 4 days.

More vegan sandwich recipes:

Chili Garlic Tofu Summer Sandwich

5 from 11 votes
By: Vegan Richa
Prep: 10 minutes
Cook: 30 minutes
Marinating: 10 minutes
Total: 50 minutes
Servings: 3
Course: dinner, lunch
Cuisine: American
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
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Ingredients 
 

For Marinade:

  • 1.5 tablespoon soy sauce, or tamari sauce for gluten-free
  • 1 teaspoon miso, ,white or chickpea miso
  • 1 tablespoon lime juice
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon pepper flakes
  • 1 garlic clove minced or 1/2 teaspoon garlic paste
  • 1/4 teaspoon salt
  • 3 tablespoons maple syrup
  • 1 tablespoon hot water

For Tofu:

  • 14 ounces of firm or extra firm tofu, pressed for at least 15-20 minutes and sliced as you like

For Sandwich:

  • 1 cucumber sliced
  • 1/2 Cup Sliced onion
  • Chopped lettuce, as needed
  • Chopped cilantro, as needed
  • 1/4 cup Julienned carrots, optional
  • Green onions and cilantro for garnish
  • Soft baguette or panini bread or rolls, makes at least 3 sandwiches

Instructions 

  • 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.

Video

Notes

Recipe Notes:
This sandwich is best served fresh. Otherwise, the bread can get a bit soggy from the marinade.  Keep the marinated tofu and toppings separated until you are ready to assemble the sandwiches and serve. You can always toast the bread and serve it as a warm sandwich.
  • To make this recipe gluten-free use gluten-free bread or some lettuce leaves and add tofu to the lettuce leaves and top it with the cucumber, onion, carrots, cilantro, green onion, and black pepper, and serve. Or make it into summer rolls by wrapping in rice paper! 
  • to make this Soyfree, use seitan or chikin subs, marinate and grill and assemble. Use coconut aminos instead of soy sauce. Use chickpea miso 
  • variations: 1. add some vegan Mayo to the sandwich. 2. Make a salad with the tofu and veggies over massaged kale or crunchy lettuce. Double the sauce for dressing. 3. Add 1 tbsp gochujang paste for spicy marinade! 

Nutrition

Calories: 311kcal, Carbohydrates: 44g, Protein: 17g, Fat: 8g, Saturated Fat: 1g, Sodium: 675mg, Potassium: 198mg, Fiber: 3g, Sugar: 18g, Vitamin A: 2006IU, Vitamin C: 5mg, Calcium: 212mg, Iron: 9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

side view of a vegan chili garlic tofu sandwich on a chopping board
Ingredients:

  • firm or extra firm tofu is best to use here. It is pressed for at least 15-20 minutes and then sliced as you like
  • marinade: we combine soy sauce and miso with maple syrup, lime juice, and rice vinegar for that sweet and spicy marinade
  • we use pepper flakes, fresh garlic, and salt to season the tofu marinade
  • for toppings, we add sliced cucumber, onion, lettuce, cilantro, and julienned carrots, and green onions
  • for the bread, use what you like – soft baguette or panini bread or rolls

Tips:

  • This sandwich is best served fresh. Otherwise, the bread can get a bit soggy from the marinade.  Keep the marinated tofu and toppings separated until you are ready to assemble the sandwiches and serve. You can always toast the bread and serve it as a warm sandwich.
  • To save time, look for extra-firm tofu that is not water-packed. These brands of tofu do not need to be pressed.
  • To make this recipe gluten-free use gluten-free bread or some lettuce leaves and add tofu to the lettuce leaves and top it with the cucumber, onion, carrots, cilantro, green onion, and black pepper, and serve.
  • to make this Soyfree, use seitan or chikin subs, marinate and grill and assemble. Use coconut aminos instead of soy sauce. Use chickpea miso
ingredients needed for making vegan tofu sandwiches

How to make Chili Garlic Tofu Sandwich:

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.

a small bowl with vegan tofu marinade
vegan tofu marinade with chili

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

sliced tofu being added to a bowl with marinade
slices of pressed marinated tofu in a small bowl

Remove the tofu from the marinade and place it on a parchment-lined baking sheet.

marinated tofu cubes on a sheetpan ready for baking

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.

baked marinated chili garlic tofu on a sheetpan

Remove the tofu from the oven and set it aside.

cucumber and onion slices in a small bowl

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

marinated cucumber and onion slices in a small bowl

Assemble the sandwich; you can use fresh or toasted bread.

two bread halves topped with chopped lettuce

Add a layer of lettuce to the sandwich then top it with tofu slices.

a sandwich being assembled with lettuce and baked chili garlic tofu

Add the marinated cucumber, onion, and carrots. Just place them on top of the tofu slices.

assembled chili garlic tofu sandwiches on a chopping board

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.

vegan chili garlic tofu sandwiches on a chopping board

I have a feeling that everyone is going to love this simple chili garlic tofu sandwich recipe.

a vegan lunch sandwich sliced in the middle filled with baked tofu and topped with veggies
Storage

store the tofu, marinated or in marinated veggies, lettuce etc separately. Layer and assemble as needed

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

You May Also Like

5 from 11 votes (3 ratings without comment)

Leave a comment

If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online and I love hearing from you all!

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

21 Comments

  1. Alison says:

    5 stars
    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.

    1. Vegan Richa Support says:

      Yay! Thanks for commenting.

  2. SUE says:

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

    1. Vegan Richa Support says:

      glad you enjoyed!

  3. Kari E Gray says:

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

    1. Vegan Richa Support says:

      yay! thank you!

  4. Coleen says:

    5 stars
    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.

    1. Vegan Richa Support says:

      yay!!

  5. Lesley says:

    5 stars
    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 & carrots. Having left over veggies & marinade over crisp lettuce today & I’m still amazed by the full flavors.

    1. Vegan Richa Support says:

      pretzel buns – yummy

  6. Trina says:

    5 stars
    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

  7. Elise Pelletier says:

    This looks so awesome. Going shopping for a few of the items. Have to try this!!

    1. Vegan Richa Support says:

      I can’t wait to hear what you think

  8. arj says:

    I love the simplicity of this recipe only having one marinade for all! I might mix the remaining marinade with some vegan mayo to spread on the bread. Yum! Can’t wait to try this.
    p.s. I was so excited to finally get your InstantPot cookbook!

    1. Richa says:

      Yea adding a Mayo is a great idea!

    2. arj says:

      5 stars
      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!

      1. Vegan Richa Support says:

        thank you arj . sounds delicious

  9. Lauren Kehr says:

    What form does Miso come in? Where does one buy it? Thx. Lauren Kehr

    1. Richa says:

      It comes in many forms like white , yellow, red (all Soy based) or chickpea miso that’s Soyfree . The common ones like white and yellow and available in most grocery stores

  10. Bev says:

    5 stars
    I can taste this already! YUM!!! You never cease to amaze me with your prolific, delicious recipes!

    1. Richa says:

      ❤️❤️❤️