Chili Garlic Tofu Summer Sandwich
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
Servings: 3
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.
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