Description
The meal prep-friendly marinated tofu slices in this sandwich [almost] rival the convenience of store-bought cold cuts.
Ingredients
Scale
For the Tofu
- 3 tablespoons soy sauce
- 2 tablespoons avocado oil (or another neutral oil)
- 1 tablespoon balsamic vinegar
- 2 medium garlic cloves, grated or crushed
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/4 teaspoon freshly ground black pepper
- One 16-ounce block “super firm” tofu* (see note below)
For the Sandwiches
- 1/4 cup mayonnaise (traditional or vegan)*
- 1 tablespoon sriracha (or another hot sauce)
- 1/2 teaspoon chipotle chili powder
- 4 ciabatta rolls (or another bread of your choice)
- About 2 cups arugula
- About 1 cup drained roasted red peppers from a jar
- 1 ripe avocado
Instructions
- In a large flat dish (something like an 8×8” baking dish), combine the soy sauce, oil, balsamic vinegar, garlic, smoked paprika, oregano, and black pepper. Whisk to incorporate.
- Cut tofu into 1/4-inch-thick slices and add to the marinade one slice at a time, flipping the slice back and forth so both sides get coated. Set aside for 10 minutes.
- Heat a large non-stick skillet* (see note below for roasting option) over medium heat. Cook the slices in a single layer until lightly golden on the bottom, 3 to 4 minutes. Then gently flip with tongs and cook the other side. Note: You’ll have to cook these in two batches.
- Meanwhile, in a small bowl, stir together the mayo, sriracha, and chili powder.
- When ready to make sandwiches, toast the rolls.
- To assemble, slather one side of the toasted bread with the spicy mayo and mash a quarter of the avocado into the other side. Pile arugula, roasted red peppers, and 4 slices of tofu on one piece of the bread, and close the sandwich with the other. Eat immediately, or within a couple of hours.
Notes
- If using “extra firm” tofu instead of “super firm”, press it before cooking to remove excess moisture. Use a tofu press or: place the tofu on a plate, then top with another plate or cutting board, and weigh down with something heavy, like a couple of cans, to squeeze out excess water. Let stand for 15 minutes, periodically draining off the water that pools at the bottom of the plate. Then undo the contraption and proceed with the recipe. (For “extra firm” tofu, roasting will work better than pan-frying.)
- Instead of making it yourself, you can use store-bought chipotle mayo.
- Roasting Option: If you prefer to bake the tofu instead, line a standard baking sheet with parchment paper and arrange the tofu in a single layer. Bake in a preheated 400ºF oven for 12 minutes, then flip with tongs and continue baking until the tofu is dry and lightly golden, 6 to 8 minutes more.
Nutrition
- Serving Size: 1 sandwich
- Calories: 380
- Sodium: 490 mg
- Fat: 26 g
- Carbohydrates: 22 g
- Fiber: 5.8 g
- Protein: 16 g
