Messy Tofu Sandwiches
Dive into the bold and zesty world of plant-based comfort food with these Messy Tofu Sandwiches! Crispy pan-fried tofu slices, coated in a smoky barbecue glaze, are paired with a refreshing slaw made of crunchy purple cabbage and sweet carrots, all seasoned with a tangy vegan mayo dressing. Nestled between lightly toasted burger buns, these sandwiches are the perfect balance of savory, smoky, and fresh flavors. With just 30 minutes from start to finish, this simple yet satisfying recipe is ideal for busy weeknight dinners, game-day feasts, or anytime you’re craving a hearty vegan sandwich that’s as fun to eat as it is to make. Prepare your napkins—this messy masterpiece is worth every bite!
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Recipe Information
Ingredients
- 400 grams firm tofu
- 2 tablespoons cornstarch
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 0.5 cups barbecue sauce
- 4 burger buns
- 1 cup purple cabbage, shredded
- 1 carrot, grated
- 2 tablespoons fresh cilantro, chopped (optional)
- 0.25 cups vegan mayo
- 1 teaspoon lemon juice
Instructions
Press the tofu: Remove the tofu from its packaging and drain. Place it between two plates or in a tofu press and let it press for 10-15 minutes to remove excess liquid.
Prepare the tofu: Cut the tofu into rectangular slices (about 1 cm thick). In a small bowl, mix the cornstarch, smoked paprika, garlic powder, salt, and black pepper. Lightly coat each tofu slice in this mixture, ensuring all sides are covered.
Heat the oil: Add olive oil to a non-stick skillet over medium heat. Once the oil is hot, pan-fry the tofu slices in a single layer, cooking for 3-4 minutes on each side or until golden brown and crispy. Work in batches if needed.
Glaze with barbecue sauce: Reduce the heat to low and pour the barbecue sauce over the tofu in the skillet. Gently toss to coat the tofu evenly, letting it simmer for 2 minutes so the sauce thickens and clings to the tofu.
Prepare the slaw: In a small bowl, combine the shredded cabbage, grated carrot, cilantro (if using), vegan mayo, and lemon juice. Mix well until all the vegetables are coated.
Toast the buns: Lightly toast the burger buns in a toaster or skillet until warm and slightly crispy.
Assemble the sandwiches: Spread additional barbecue sauce or a layer of vegan mayo on the bottom half of each bun. Add a few slices of the barbecued tofu, followed by a generous handful of slaw. Top with the other half of the bun.
Serve: Serve immediately with extra napkins for that deliciously messy experience!
Nutrition Facts
Calories |
1537 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.2 g | 81% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 8.8 g | ||
| Cholesterol | 14 mg | 4% | |
| Sodium | 3746 mg | 163% | |
| Total Carbohydrate | 189.7 g | 69% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 70.2 g | ||
| Protein | 58.6 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 887 mg | 68% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1647 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
