Veggie Tofu Sandwich with Chipotle Mayo

This tofu sandwich is entirely plant-based, and features arugula, roasted red peppers, avocado, and chipotle mayo. Meal prep-friendly + works for breakfast, lunch, or dinner.

This tofu sandwich was inspired by my desire to create an alternative that could [almost] rival the convenience of cold cuts. While plant-based “deli slices” are widely available these days, they are usually packed with sodium and preservatives, and that’s just not the kind of thing I want to build a meal around.

After experimenting with marinated and pan-fried tofu slices, I discovered they make a fantastic vegan sandwich filling. They can be meal-prepped on the weekend and stashed in the fridge for easy sandwich assembly throughout the week – just like cold cuts!

This particular sandwich combo has an Italian-ish personality thanks to arugula and roasted red peppers, which add crunch and freshness, along with a tangy contrast. Avocado adds a creamy element (as well as healthy fats and fiber), and the smoky chipotle mayo ties everything together. I can happily eat this for breakfast, lunch, or dinner.

What’s In This Tofu Sandwich

The star of this show is the tofu. I cut up a block of super firm tofu, marinate the slices in soy sauce, balsamic vinegar, and spices, then quickly pan-fry them. Smoky chipotle mayo, crunchy arugula, tangy roasted red peppers, and creamy avocado make up the rest of the sandwich. I like to assemble this on a toasted ciabatta roll, but you can use any hearty bread here.

Choosing the Right Tofu

Tofu is sold in varying degrees of firmness, and different types of tofu are meant for different cooking techniques. This sandwich calls for super firm tofu. This is the firmest tofu you can buy and it is perfect for making these plant-based “deli slices”. Look for Nasoya’s Super Firm Tofu or get the High Protein Tofu at Trader Joe’s.

Other types of tofu are simply too watery for this preparation and will fall apart in the skillet. If you can’t find super firm, use extra firm, but you’ll need to press it first (instructions in the recipe card below).

How to Make This Tofu Sandwich

Find complete instructions with ingredient amounts in the recipe card below.

Step 1: Marinate the Tofu

In a large shallow dish (something like an 8×8” baking dish works), combine the soy sauce, balsamic vinegar, oil, fresh garlic, smoked paprika, oregano, and black pepper.

Cut the tofu into 1/4-inch-thick slices. Add to the marinade one slice at a time, flipping the slice back and forth so both sides get coated. Set aside to marinate for 10 minutes.

Step 2: Pan-Fry the Tofu

Heat a large non-stick pan over medium heat. Cook the slices in a single layer until lightly golden on the bottom, 3 to 4 minutes. Then flip and cook the other side. Note: You’ll have to cook these in two batches.

Step 3: Make the Chili Mayo

Meanwhile, stir together some mayo (traditional or vegan), sriracha (or another hot sauce), and chipotle chili powder. (Alternatively, use store-bought chipotle mayo.)

Step 4: Assemble the Sandwiches

Toast the bread. Then slather one side with the spicy mayo and mash a quarter of an avocado into the other side. Pile arugula, roasted red peppers, and 4 slices of tofu on one piece of the bread, and close with the other piece.

Make-Ahead Notes

This simple recipe was designed with make-ahead-ability in mind, so yes, it does work for meal prep. Cook the tofu slices, let them cool, place in an airtight container, and store in the fridge; eat within 4 days. Make the chili mayo as well and keep it in the fridge. Assemble the sandwich on the day you’ll eat it (you can eat it immediately, but it’s fine in a couple of hours, too).

Note: the tofu is fine cold so you do not need to re-heat it for the sandwich.

More Vegan Sandwiches…

• Roasted Eggplant Sandwich
• Tempeh Banh Mi
• White Bean “Tuna” Salad
• Mushroom Tartine

Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.