VeganMoFo: Spicy Baked Tofu Sandwich

Tofu SandwichI’ve got a thing for tofu snuggled between two pieces of bread and have offered a few variations (Muffaletta w/ Smoky Tofu; Tofu Salad Sandwiches; The Virtues of Baked Tofu) here already – so what’s one more?  This sandwich contains flavors that I return to again and again in my cooking and is accompanied by the always-welcome creamy avocado, juicy tomato and peppery red onion.

Spicy Baked Tofu Sandwich
Serves 4
I can never get enough of tofu sandwiches! Tofu is endlessly flavor-able and adaptable. This spicy tofu sandwich is extra yummy because of the guac and fresh tomatoes.
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387 calories
49 g
0 g
15 g
19 g
2 g
404 g
930 g
11 g
0 g
12 g
Nutrition Facts
Serving Size
404g
Servings
4
Amount Per Serving
Calories 387
Calories from Fat 130
% Daily Value *
Total Fat 15g
24%
Saturated Fat 2g
12%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 7g
Cholesterol 0mg
0%
Sodium 930mg
39%
Total Carbohydrates 49g
16%
Dietary Fiber 9g
35%
Sugars 11g
Protein 19g
Vitamin A
21%
Vitamin C
45%
Calcium
52%
Iron
52%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Tofu
  1. 1 16-ounce block tofu, cut into 8 thick slices
  2. 1 cup vegetable broth
  3. 1 tsp. chipotles in adobo sauce (I puree mine)
  4. 1/2 tsp. paprika, smoked or otherwise
  5. 1 tsp. cumin
  6. 1 Tbsp. soy sauce
  7. dash Liquid Smoke
  8. 1 Tbsp. tomato paste concentrate (I use the stuff in a tube - wonderful)
  9. 1 Tbsp. white miso paste
  10. 1 Tbsp. pure maple syrup
  11. juice of 1/2 a lime
  12. 2 cloves garlic
  13. dash ground black pepper
Guac
  1. 1 ripe avocado
  2. handful of cilantro, chopped
  3. dash cumin, chile powder, coriander and black pepper
  4. squeeze lime
  5. generous glug of Chipotle Tabasco
  6. some chopped red onion
  7. 1 big tomato, thinly sliced
  8. 8 slices whole grain bread, toasted
Make the tofu
  1. The tofu...The first time I made this I didn't take the time to press/freeze/press the tofu. What I ended up with was a rather bland sandwich - more tofu than spicy. The second time I pressed the *!@$ out of the tofu, cut it into 8 slices, froze the slices, thawed them and pressed again. Yes, you just end up soaking the tofu in the marinade, but the spicy liquid gets into the tofu and isn't diluted by - - tofu water. End of speech about pressing/freezing/pressing. You now know where I stand on the matter.
  2. Mix all of the marinade ingredients in a shallow baking dish. Add the slices of tofu, flip them, and then let soak for a few hours or overnight.
  3. Preheat the oven to 425F and bake the tofu, turning once or twice, until deeply reddish-brown and crispy on the edges. Add more vegetable broth if needed. I prefer the tofu to be very firm throughout - but bake it to your textural liking.
Make the guac
  1. Meanwhile, prepare the "guac." In a small bowl, lightly mash the avocado and mix in the cilantro, spices, lime juice, Tabasco and red onion. Let the guac sit for a while to let the flavors develop.
  2. When the tofu is ready, assemble the sandwiches by piling the guac, tofu and tomatoes on the whole grain bread. Slice and serve.
beta
calories
387
fat
15g
protein
19g
carbs
49g
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an unrefined vegan http://anunrefinedvegan.com/

 

Baked Tofu

34 thoughts on “VeganMoFo: Spicy Baked Tofu Sandwich

  1. tearoomdelights

    I’m too lazy to make this for myself, but I want to come to Annie’s vegan restaurant and order it for my lunch. It looks and sounds fabulous, you make my mouth water even when I’ve just finished a meal.

    Reply
  2. Shira

    That looks incredible Annie! I must admit to being lazy when it comes to tofu as well – this looks worth every bit of effort. Pinned! Happy Monday!

    Reply
  3. narf77

    Being long suffering Aussie vegan pioneers and having to do many things ourselves saw us buying a soymilk maker. I dabbled in tofu manufacture for a while and even discovered (courtesy of Bryanna) how to make various kinds of pressed tofu with herbs etc. Aside from being expensive here in Australia, most of the tofu that we can get it Asian in origin and I have NO idea if it contains genetically manipulated material or not so I steer clear of tofu. Might be time to buy myself some organic beans and fire up old betsy (hopefully the mice haven’t been making their own “tofu” in her 🙁 ) and see what I can do. Steve actually adored uncheese crock cheeze and I owe it to him to make him a batch. I, personally, would stand on my hands for a sandwich like that! Somer just made me slobber my keyboard to almost drowning capacity and now you are doing it too! Steve said he has to get me a new keyboard as the keys keep sticking, I am ashamed to tell him why! ;). Keep up the last few days of mofo guys, I am SO going to miss it when it’s gone, BUT I get the feeling like there will be some Annie/Somer/Rest of the cast much deserved downtime when its over. This is the first time that I bothered to follow mofo and I can’t believe what I was missing. Thank you all SO much for your amazing efforts…herculean to be honest, and next year I will be front seat with my nooch popcorn waiting for all the bells and whistles to send me to Nirvana 🙂

    Reply
    1. An Unrefined Vegan

      Did I read that right – you’ve made your own tofu?! Color me impressed! And here I’ve been patting myself on the back for using sprouted tofu :-). Yes, MoFo has worn us all out, I think. I’ve got some good (I think so, anyway!) posts planned for November, though.

      Reply
      1. narf77

        Thank goodness for that! I was starting to see a stretch of desert with tumbleweeds rolling past and a surpreme dearth of good vegan “tucker” in my immediate future BUT how could I have doubted you girls eh? Consider me chastened and ecstatic 🙂

    1. An Unrefined Vegan

      Oh it’s the best product!! Yes, comes with a cap and lasts forever in the refrigerator. I hate those little cans of the stuff – always end up composting most of it. I get it at Whole Foods, but I’ve seen it at “better” grocery stores, too.

      Reply
  4. hannah

    This looks so good Annie. I am always nervous about “liquid smoke” though – what is it? What’s in it? Do you think this would taste good without it? (I imagine it would, but??) Thanks!

    Reply
  5. Liz

    The link to your muffuletta isn’t working and a search yields “nada”. Have you removed it from the site for some reason? 🙁

    Reply
      1. Liz

        Thanks so much for getting back to me about it, Annie! I would SO appreciate it if you could unearth it and make it available again. 🙂 Would I be a complete pig if I put in a request for another missing recipe? LOL Your yeasted buckwheat waffles have also gone missing from the site, and I’d love to get it in my hands again. Thanks for whatever you can do. 😀

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