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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

Prep Time
10 mins
Cook Time
10 mins
Marinating
10 mins
Total Time
50 mins
Servings: 3
Calories: 311 kcal
Course: Lunch , Dinner
Cuisine: American

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

    Cup of Yum
  1. Make the marinade; in a large bowl add all the marinade ingredients and mix well.
  2. Press and mix the miso on the edges of the bowl so that it mixes in.
  3. Once everything is mixed in, add the sliced and pressed tofu and let it sit for 10 minutes.
  4. 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.
  5. Remove the tofu from the oven and set it aside.
  6. Meanwhile, mix the cucumber, onion, and carrots in the remaining marinade and toss well to coat.
  7. 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.)
  8. 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.

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 Information

Calories 311kcal (16%) Carbohydrates 44g (15%) Protein 17g (34%) Fat 8g (12%) Saturated Fat 1g (5%) Sodium 675mg (28%) Potassium 198mg (6%) Fiber 3g (12%) Sugar 18g (36%) Vitamin A 2006IU (40%) Vitamin C 5mg (6%) Calcium 212mg (21%) Iron 9mg (50%)

Nutrition Facts

Serving: 3Serving

Amount Per Serving

Calories 311

% Daily Value*

Calories 311kcal 16%
Carbohydrates 44g 15%
Protein 17g 34%
Fat 8g 12%
Saturated Fat 1g 5%
Sodium 675mg 28%
Potassium 198mg 4%
Fiber 3g 12%
Sugar 18g 36%
Vitamin A 2006IU 40%
Vitamin C 5mg 6%
Calcium 212mg 21%
Iron 9mg 50%

* Percent Daily Values are based on a 2,000 calorie diet.