Friday, January 23, 2015

Tofu Club Sandwich

With this sandwich, you too can have a deli-like experience - but without the meat!  After many years of trial and error, I have discovered a way to cook tofu so that it has the texture of luncheon meat and does not soak the sandwich bread! 

The key is in using extra firm tofu and slicing it extra thin.  The thinness also cuts cooking time and gives a texture that is similar to prosciutto (not that we would ever eat that). 

Dress the sandwich as you like it.  I like mine with sauteed veggies and spinach, but if you would rather have a tofu club sandwich, use tomato, avocado and lettuce.   It's your sandwich and you are the cook after all. 

For 4 sandwiches 

  • 1/2 block extra firm tofu 
  • 1 green pepper, sliced
  • 1/2 cup baby spinach 
  • 1 small red onion, sliced
  • 8 fresh basil leaves
  • 2 cups water 
  • 1/2 cup bread crumbs 
  • 1/2 cup nutritional yeast
  • 1 tsp sea salt 
  • 1 tsp sesame seeds
  • 1 tsp dried oregano
  • 1 tsp black pepper
  • 1 tsp dijon mustard
  • vegan aioli, to taste
  • oil for frying 
  • 8 slices of toast 


  1. Slice tofu into thin 1/8th inch pieces. 
  2. In a medium-sized bowl, combine water and mustard and stir.  
  3. Add the tofu and marinate for 2-5 minutes. 
  4. In another bowl combine yeast, bread crumbs, oregano, salt, pepper, and sesame seeds and one by one, dip the pieces of tofu in the dry mix. 
  5. Heat oil in a pan over medium heat and gently fry the tofu, flipping halfway to cook the other side.  
  6. Drain excess oil on paper towel sheets. 
  7. In a separate pan, fry the green pepper and red onion until they become aromatic.  
  8. Spread vegan aioli on each piece of toast and stack with fresh spinach, green pepper and onion, tofu and fresh basil. 

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