Vegan Broodje Kip
Indulge in the savory perfection of the Vegan Broodje Kip, a plant-based version of the classic Dutch sandwich that combines bold flavors and satisfying textures. Featuring crispy, pan-fried tofu strips marinated in a rich blend of soy sauce, maple syrup, smoked paprika, and aromatic spices, this recipe delivers all the umami goodness you'd expect from its chicken counterpart—minus the meat. Served on crusty baguettes or rolls slathered with a creamy vegan mayo-mustard sauce and layered with fresh lettuce, cucumber, and juicy tomato slices, this sandwich is a harmony of crunch, creaminess, and spice. Ready in just 40 minutes and packed with wholesome ingredients, the Vegan Broodje Kip is perfect for lunch, dinner, or an on-the-go bite. Whether you're vegan or simply looking to try a delicious meatless alternative, this recipe is bound to become a new favorite!
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Recipe Information
Ingredients
- 400 g extra-firm tofu
- 60 ml soy sauce
- 2 tablespoons maple syrup
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon ground cumin
- 0.25 teaspoon black pepper
- 2 tablespoons olive oil
- 4 pieces baguette or crusty rolls
- 60 ml vegan mayo
- 1 tablespoon mustard
- 100 g sliced lettuce
- 100 g sliced cucumber
- 2 pieces sliced tomato
Instructions
Drain the tofu and press it to remove excess water using a tofu press or wrap it in a clean towel and place a heavy object on top for about 15 minutes.
Slice the tofu into thin strips, about 1 cm thick.
In a bowl, mix the soy sauce, maple syrup, smoked paprika, garlic powder, onion powder, cumin, and black pepper to make the marinade.
Submerge the tofu strips in the marinade, ensuring they are well coated. Allow it to marinate for at least 10 minutes.
Heat a skillet over medium heat and add olive oil. Once hot, add the marinated tofu strips.
Cook the tofu for about 4-5 minutes on each side until they are golden brown and crispy.
While the tofu is cooking, cut the baguettes or crusty rolls in half lengthwise.
In a small bowl, mix the vegan mayo and mustard to create a sauce.
Spread a generous amount of the mayo-mustard sauce on the inside of each roll.
Layer the lettuce, cucumber slices, and tomato slices on the bottom half of the rolls.
Once the tofu is cooked, place the strips on top of the vegetables in the rolls.
Top with the other half of the roll and serve immediately.
Nutrition Facts
Calories |
2295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.0 g | 99% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 8.9 g | ||
| Cholesterol | 14 mg | 5% | |
| Sodium | 4882 mg | 212% | |
| Total Carbohydrate | 306.5 g | 111% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 46.2 g | ||
| Protein | 110.9 g | 222% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2971 mg | 229% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 2772 mg | 59% | |
*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.
