This Crispy Tofu Sandwich is tasty, easy to make, and filling. The smoked tofu is definitely the star of this sandwich! It not only adds a satisfying crispy element to the sandwich, it is also a great source of plant-based protein which helps to make this sandwich actually filling. It is great as an on-the-go meal, it is meal prep friendly, and perfect to take with you to work or school.
What ingredients do you need to make this Crispy Tofu Sandwich?
smoked tofu - firm or extra firm
unsweetened plant-based milk of choice
flour
cornflakes
smoked paprika, garlic powder, ground cumin
salt and pepper to taste
fresh tomato - thinly sliced
cabbage - shredded or thinly sliced
toast
Prepare the sandwich in advance:
Planning a road trip but don't know what to bring with you? Need a new lunch idea to bring to work or school with you? This sandwich is great for both of these occasions! Here's how you can prepare it in advance:
1. Prepare the tofu:
Follow the instructions and prep the tofu. Then store it the fridge in an airtight container for up to 3-4 days, until you are ready to assemble your sandwich. Keep in mind that it is best to eat the tofu as soon as possible because over time it won't be crispy anymore. However, you can also enjoy it cold and it will still be tasty.
2. Prepare other ingredients:
Preparing your veggies will make assembling the sandwich so much faster. Future you will thank you for it! Shred the cabbage and slice up your tomatoes. Store them in separate, airtight containers in the fridge until you are ready to assemble the sandwich.
Looking for other on-the-go lunch ideas? I got you!
Sandwich: like this Chickpea 'Tuna' Sandwich or this Oyster Mushroom Sandwich
Salad: like Bulgur Salad, or try this refreshing Peach and Chickpea Summer Salad, Lentil Salad, or this Cold Noodle Salad
Buddha Bowl: Spring-Inspired Buddha Bowl or Nourish Bowl In A Jar
Ingredients:
for the tofu:
230g smoked tofu, firm or extra firm
1/2 cup unsweetened plant-based milk of choice
1/3 cup all purpose flour
1/2 cup cornflakes, crushed
1 tbsp each garlic powder, smoked paprika, ground cumin
salt and pepper to taste
high-heat neutral oil to fry, like vegetable oil
sandwich:
4 slices bread of choice, toasted
fresh tomato, thinly sliced
handful of cabbage, thinly sliced or shredded
vegan mayonnaise
Instructions:
Add all purpose flour, crushed cornflakes, and seasonings to a shallow mixing bowl. Pour your unsweetened plant-based milk into a separate shallow bowl and set aside while you prepare the tofu.
Wrap the block of tofu in some paper towel or a clean kitchen towel and gently press out as much water as you can. Be careful not to break the tofu! Then slice your tofu into roughly 1 cm thick pieces.
Dip a piece of tofu into the plant-based milk, then coat it in the flour and cornflake mixture. Repeat until you have used up all the tofu.
To a pan add a bit of oil and let it heat up before adding the breaded tofu pieces. Only fry a couple at a time so you don't overcrowd your pan. Fry for 3-4 minutes on each side or until crispy and golden brown. Place your crispy tofu on a plate with a paper towel to soak up any excess oil after frying.
To assemble the sandwich, start by spreading a generous amount of vegan mayo on both pieces of toast. Then add some shredded cabbage on one piece of toast, followed by your crispy tofu, and tomato slices before closing the sandwich.
Enjoy warm or cold!
Did you make this recipe? Tag me on Tiktok @plantiful_life and leave a comment below!
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