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

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Total time: 50 minutes
  • Yield: 3
  • Category: dinner, lunch
  • 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)

Method

  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.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.