Tofu Sandwiches with Creamy Herb Sauce
From: Ian Seddon's Cookbook
🥘 Ingredients
- extra-firm tofu 1
- Kosher
- extra virgin olive oil or neutral-flavored oil 2 tbsp
- Sandwich
- Creamy Herb Sauce ¾ cup
- vegan-friendly sandwich or hoagie rolls OR bakery loaf of bread or baguette cut into segments and sliced open 4
If you aren’t making this recipe until later in the week, freeze your bread to keep it fresh. To defrost, simply leave it on the counter for a couple of hours (or toast the bread frozen in the oven, toaster oven, or even microwave). Storage: Store leftover fried tofu in the fridge for 3 to 4 days. To reheat the tofu, add to a nonstick frying pan over medium heat. Cook for 2 to 3 minutes, flip, and cook for 2 to 3 minutes, or until hot and crisp, adding a drizzle of oil as needed. When ready to serve, slice your toppings, then assemble the sandwiches as listed in the last step. Storage: Got more leftovers? The Creamy Herb Sauce is freezer-friendly for about one month. Thaw in the fridge, then re-blend before using. Nutrition boost: For a protein boost, use more tofu and cook in batches; add more tofu to each sandwich. For more fiber, use whole wheat seeded sourdough and/or bulk up your sandwich with baby spinach/kale, microgreens or sprouts, and shaved carrots.
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1For the crispy tofu: extra-firm tofu , Kosher salt, extra virgin olive oil or neutral-flavored oil , Sandwich fixings of choice e.g., lettuce, microgreens/pea shoots/broccoli sprouts, thinly sliced cucumber, ribboned carrots, and/or thinly sliced red onion, Creamy Herb Sauce , vegan-friendly sandwich or hoagie rolls OR bakery loaf of bread or baguette cut into segments and sliced open .
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2Prepare your side salad, if you’re making one.
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3Gently press down on the tofu block with a thin dish towel or a few paper towels to remove some excess water.
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4Starting on the shorter side of the block, slice the tofu into ⅓-inch (.75 to 1 cm) thick slabs, about 10 to 12 slabs in a 12-ounce (340g) block. Gently press down on the slabs with a dry towel to pat dry excess water.
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5Spread the tofu slabs out on a cutting board. Sprinkle the top surface with a few pinches of salt.
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6Cook the tofu: Heat the olive oil in a 12-inch (30 cm) nonstick frying pan over medium-high heat. Once the oil is shimmering, add the tofu slabs, salted side down first. Sprinkle the top side with a pinch or two of salt. Cook for 5-7 minutes , gently moving the slabs around the pan as needed to coat evenly in the oil, or until the bottoms are golden brown. Meanwhile, line the cutting board used in step 4 with a few paper towels. Using a thin spatula, flip the tofu and cook for 4 to 5 minutes on the other side, or until golden brown. Transfer the tofu to the paper towel-lined surface to absorb excess oil and sprinkle with a pinch or two of salt.
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7While the tofu cooks, prepare your sandwich fixings.
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8Assemble: Spread a generous layer of Creamy Herb Sauce on the bottom and top side of each bun ( timer tablespoons / timer per sandwich). Top with a few slabs of tofu (if needed, slice the tofu pieces in half to fit the bread), then add your sandwich fixings. Top with your second bun. Serve with your side salad, if you made one.