Best Baked Tofu Sandwich Recipes

TWO TOFU SANDWICHES

Two Tofu Sandwiches image

I was thrilled to find excellent packaged kimchi at my Trader Joe's last week. I used it as part of the "vegetable build" in one of two tofu sandwiches. Kimchi - the one I used was mainly cabbage -- is a fermented food that, like yogurt, supplies your digestive system with probiotics. To have on hand: baked seasoned tofu.

Provided by Martha Rose Shulman

Categories lunch, weekday, sandwiches, main course

Time 40m

Yield 1 sandwich

Number Of Ingredients 16

Ingredients

1 1/2 tablespoons soy sauce
1 teaspoon minced ginger
1 small garlic clove, minced or puréed
1/4 teaspoon cumin seeds, lightly toasted or ground
Pinch of cayenne
2 tablespoons honey
1 teaspoon lime juice
1 tablespoon canola or grapeseed oil
2 tablespoons finely chopped cilantro
1 4-ounce slab baked marinated tofu
1 medium carrot, cut in half crosswise, then in thick lengthwise slices (1/4 to 1/3 inch); cut the narrow end in half
1 teaspoon extra virgin olive oil
1 teaspoon tahini
1 tablespoon chopped cilantro
2 heaped tablespoons kimchi (1 1/2 ounces)
1 5-inch square of focaccia, or 2 slices whole wheat country bread

Steps:

Roast the tofu. Preheat the oven to 375 degrees. Whisk together the ingredients for the baked tofu. Line a small baking sheet with parchment. Pat the tofu dry with paper towels and dip into the marinade, making sure to coat both sides. Place on the baking sheet and bake 10 minutes, or until the edges are just beginning to color and the marinade sets on the surface of the tofu. Remove from the oven and allow to cool. Turn the heat up to 425 degrees.
Brush the carrot slices with the olive oil and place on a parchment-lined baking sheet. Place in the oven and roast for 15 to 20 minutes, turning the slices over halfway through. They should be lightly browned. Remove from the oven.
Spread the tahini on the bottom slice of bread or focaccia. Top with the tofu. Sprinkle the cilantro over the tofu and top with a layer of carrots. Top the carrots with the kimchi, then place the other half of the focaccia or the other slice of bread on top and press down. Cut in half and enjoy.

Nutrition Facts : @context http, Calories 189, UnsaturatedFat 7 grams, Carbohydrate 23 grams, Fat 9 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 545 milligrams, Sugar 10 grams

BAKED TOFU SANDWICH

Baked Tofu Sandwich image

I came up with recipe after reading all of the posts on baked tofu at www.vegweb.com, I had to try this stuff. This is one of my favorite sandwiches now! Easy delicious lunch.

Provided by Shannon Holmes

Categories Lunch/Snacks

Time 17m

Yield 1 sandwich, 1 serving(s)

Number Of Ingredients 7

Ingredients

1/2 block smoke and fire herb baked tofu, sliced
2 slices reduced-fat white bread
mayonnaise (I used fat free)
spicy mustard
1 red bell pepper
tomatoes, slices
1/4 cup earthbound farms mixed baby greens

Steps:

Wash the red bell pepper and cut in half horizontally.
Dicard seeds.
Place on foil lined baking sheet (skin side up) in a 500 degree oven.
Bake until the pepper's skin in blakened, set aside until cool enough to handle.
Peel off charred skin.
Slather one piece of bread with nayonaise and other with spicy mustard.
Layer the sandwich with tomato slices, salad blend, half bell pepper, and tofu slices.
Bon apetit!

Nutrition Facts : Calories 36.9, Fat 0.4, Sodium 4.8, Carbohydrate 7.2, Fiber 2.5, Sugar 5, Protein 1.2