CRISPY FRIED TOFU SANDWICH
This fried tofu sandwich is so phenomenal, it just might unite vegans and meat eaters once and for all. The tofu gets soaked in a seasoned pickle brine (if you know, you know), then blanketed in a sweet mustard glaze and battered with a savory flour mixture. After a quick fry, the crispy patty is ready to get stacked on a bun with shredded lettuce, dill pickles and a fast and delicious vegan Buffalo mayo. The key here is freezing the tofu overnight, which creates a sturdy sponge-like structure that's ready to soak up tons of flavor. It's a simple hack that will rocket your tofu game to the next level!
Provided by Food Network Kitchen
Categories main-dish
Time 9h30m
Yield 4 servings
Number Of Ingredients 26
Steps:
- For the tofu: Slice the tofu in half widthwise and then across to create 4 large pieces. Arrange the pieces in a large microwave-safe airtight container (some overlap is ok) and freeze overnight.
- Remove the lid from the container and microwave the tofu on high, stopping every 2 minutes to pour off the water and check if the tofu is thawed, about 6 minutes,. Transfer the tofu to a strainer while making the brine.
- Whisk the pickle juice, chili powder, smoked paprika, sugar, and 1 teaspoon salt in the same airtight container. Gently press the tofu pieces between your palms to expel any excess water, then nestle in the brine in an even layer. Cover and marinate the tofu in the refrigerator for at least 1 hour or up to 8 hours.
- For the sandwich: Whisk the flour, cornstarch, baking powder, chili powder, garlic powder, onion powder, dried oregano, smoked paprika, and 1/2 teaspoon each salt and pepper together in a medium bowl. Stir in 1 to 2 tablespoons of the pickle brine to create clumps. Whisk the Dijon and maple syrup plus 2 tablespoons of warm water together in a separate small shallow bowl.
- Pour 2 inches of oil into a large high-sided skillet or a Dutch oven and set over medium heat until the oil reaches 350 degrees F.
- While the oil is heating, dredge the tofu. Remove one piece from the brine and toss in the flour mixture to coat, shaking off the excess. Dip in the Dijon mixture, making sure all sides are coated, then dredge in the flour again, pressing to adhere the flour. Transfer the coated tofu to a plate while coating the rest.
- Add all four pieces of tofu to the hot oil, leaving space between each piece. (Fry in batches if the skillet is getting crowded.) Fry until the coating is a deep golden brown, flipping the tofu halfway, about 5 minutes. Transfer the fried tofu to paper towels or a baking sheet lined with a wire rack to drain.
- Spread some Vegan Buffalo Mayo on the burger buns, add a piece of tofu to each and layer with some lettuce and dill pickles.
- Add the tofu, hot sauce, Dijon, lemon juice and 1 teaspoon salt to a blender or food processor. Blend on high, stopping to scrape the sides as needed, until the mixture is smooth, 3 to 5 minutes. Transfer to a pint jar or airtight container and refrigerate for up to 2 weeks.
TOFU SANDWICH SPREAD
This is a favorite vegetarian sandwich spread made with tofu. Makes a great sandwich filling or you can eat it with crackers.
Provided by Judy
Categories Main Dish Recipes Sandwich Recipes
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Drain the block of tofu, and freeze overnight. Thaw, and cut into quarters. Squeeze out any moisture by hand, then wrap in paper towels, and squeeze again. Crumble into a medium bowl.
- Add celery and green onion to the tofu. Stir in mayonnaise, soy sauce and lemon juice until well blended.
Nutrition Facts : Calories 370.2 calories, Carbohydrate 7.2 g, Cholesterol 10.4 mg, Fat 31.8 g, Fiber 2.9 g, Protein 18.8 g, SaturatedFat 4.7 g, Sodium 631.7 mg, Sugar 0.8 g
BAKED TOFU SANDWICH
I came up with recipe after reading all of the posts on baked tofu at www.vegweb.com, I had to try this stuff. This is one of my favorite sandwiches now! Easy delicious lunch.
Provided by Shannon Holmes
Categories Lunch/Snacks
Time 17m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 7
Steps:
- Wash the red bell pepper and cut in half horizontally.
- Dicard seeds.
- Place on foil lined baking sheet (skin side up) in a 500 degree oven.
- Bake until the pepper's skin in blakened, set aside until cool enough to handle.
- Peel off charred skin.
- Slather one piece of bread with nayonaise and other with spicy mustard.
- Layer the sandwich with tomato slices, salad blend, half bell pepper, and tofu slices.
- Bon apetit!
Nutrition Facts : Calories 36.9, Fat 0.4, Sodium 4.8, Carbohydrate 7.2, Fiber 2.5, Sugar 5, Protein 1.2
FOOD'S AMAZING CILANTRO TOFU SANDWICH
My friend Judy Ornstein has a popular neighborhood cafe on Pico Boulevard in Los Angeles called FOOD. I love all of the meals I've had there, but my absolute favorite signature dish that they make is a cilantro tofu sandwich. The tofu is dipped in a delicious cilantro-spiked marinade, briefly baked, then topped with a to-die-for roasted corn relish. Alayne Berman, FOOD's chef, shared the recipe with me. I've scaled the recipe down from 10 pounds of tofu to 1 pound, which will make four sandwiches. They are hearty, and I usually make a meal of half a sandwich, but the nutritional information is for a whole one.
Provided by Martha Rose Shulman
Categories dinner, sandwiches, main course
Time 30m
Yield 4 sandwiches
Number Of Ingredients 25
Steps:
- Heat the oven to 375 degrees. Pat the tofu dry with paper towels and cut laterally into 4 equal squares, approximately 1/3 inch wide. They should be just the right size for the sandwich bread.
- Line a sheet pan with parchment. In a large, wide bowl, whisk together all of the ingredients for the marinade. Pat each square of tofu with paper towels, then dip into the marinade, making sure to coat both sides. Transfer to the baking sheet.
- Bake the tofu for 7 to 10 minutes, until the edges are just beginning to color and the marinade sets on the surface of the tofu. Remove from the oven and allow to cool.
- Meanwhile, make the corn relish. Grill the corn until it colors lightly, and allow to cool. Remove the kernels from the cob. Peel, seed and dice the roasted peppers. Combine peppers, corn and remaining relish ingredients in a medium bowl. Salt and pepper to taste.
- For each sandwich, spread a thin coating of Vegenaise on each slice of bread. Top the bottom slice with a piece of baked marinated tofu. Fan thin slices of avocado over the tofu (the avocado helps the relish adhere to the sandwich). Top the avocado with 1/2 to 3/4 cup relish. Top the relish with slices of heirloom or good roma tomatoes and a handful of arugula. Top with the second slice of bread.
TWO TOFU SANDWICHES
I was thrilled to find excellent packaged kimchi at my Trader Joe's last week. I used it as part of the "vegetable build" in one of two tofu sandwiches. Kimchi - the one I used was mainly cabbage -- is a fermented food that, like yogurt, supplies your digestive system with probiotics. To have on hand: baked seasoned tofu.
Provided by Martha Rose Shulman
Categories lunch, weekday, sandwiches, main course
Time 40m
Yield 1 sandwich
Number Of Ingredients 16
Steps:
- Roast the tofu. Preheat the oven to 375 degrees. Whisk together the ingredients for the baked tofu. Line a small baking sheet with parchment. Pat the tofu dry with paper towels and dip into the marinade, making sure to coat both sides. Place on the baking sheet and bake 10 minutes, or until the edges are just beginning to color and the marinade sets on the surface of the tofu. Remove from the oven and allow to cool. Turn the heat up to 425 degrees.
- Brush the carrot slices with the olive oil and place on a parchment-lined baking sheet. Place in the oven and roast for 15 to 20 minutes, turning the slices over halfway through. They should be lightly browned. Remove from the oven.
- Spread the tahini on the bottom slice of bread or focaccia. Top with the tofu. Sprinkle the cilantro over the tofu and top with a layer of carrots. Top the carrots with the kimchi, then place the other half of the focaccia or the other slice of bread on top and press down. Cut in half and enjoy.
Nutrition Facts : @context http, Calories 189, UnsaturatedFat 7 grams, Carbohydrate 23 grams, Fat 9 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 545 milligrams, Sugar 10 grams
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