Zesty Tofu and Roasted Vidalia Sandwich W Spicy Sunshine Spread
Experience bold flavors and wholesome goodness with this Zesty Tofu and Roasted Vidalia Sandwich, enhanced by a creamy, fiery Spicy Sunshine Spread. Layers of golden-brown marinated tofu, sweet caramelized Vidalia onions, crisp lettuce, ripe tomato, and buttery avocado are all nestled between toasted slices of sourdough bread for a satisfying bite every time. The real star is the zippy sunshine spread—a tangy blend of vegan mayo, Dijon mustard, sriracha, and lemon juice—that ties it all together. Perfect for a hearty lunch or comforting dinner, this easy vegan recipe is ready in under an hour and delivers a perfect mix of plant-based protein, vibrant veggies, and bold zest. Make your sandwich game unforgettable!
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Recipe Information
Ingredients
- 1 block (14 ounces) firm tofu
- 1 large Vidalia onion
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon maple syrup
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 8 slices sourdough bread
- 5 tablespoons vegan mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon sriracha sauce
- 1 teaspoon lemon juice
- 4 large lettuce leaves
- 1 large tomato
- 1 medium sized avocado
Instructions
Drain and press the tofu to remove excess liquid. Slice it into 8 thin rectangles.
In a small bowl, mix soy sauce, apple cider vinegar, maple syrup, smoked paprika, garlic powder, salt, and black pepper to create the marinade.
Place the tofu slices in a shallow dish and pour the marinade over them, ensuring all pieces are coated. Let marinate for at least 15 minutes, flipping halfway.
Preheat the oven to 400°F (200°C). Slice the Vidalia onion into thick rings.
Place the onion rings on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil and sprinkle with a pinch of salt and black pepper. Roast them in the oven for 20-25 minutes, flipping halfway through, until golden and caramelized.
While the onions roast, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the marinated tofu slices and cook for 3-4 minutes on each side until golden brown and slightly crispy. Set aside.
Prepare the spicy sunshine spread by combining vegan mayonnaise, Dijon mustard, sriracha sauce, and lemon juice in a small bowl. Mix well and adjust seasoning to taste.
Toast the sourdough bread slices lightly in a toaster or on a skillet.
Assemble the sandwiches: Spread a generous layer of the spicy sunshine spread on one side of each bread slice. Layer 2 slices of tofu, roasted Vidalia onions, a piece of lettuce, tomato slices, and avocado slices on 4 bread slices. Top each with another slice of bread.
Serve immediately and enjoy your Zesty Tofu and Roasted Vidalia Sandwich with Spicy Sunshine Spread!
Nutrition Facts
Calories |
539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.8 g | 33% | |
| Saturated Fat | 3.7 g | 19% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 1068 mg | 46% | |
| Total Carbohydrate | 54.6 g | 20% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 10.1 g | ||
| Protein | 24.7 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 736 mg | 57% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 779 mg | 17% | |
*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.
