FOOD’s Amazing Cilantro Tofu Sandwich
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 sandwiches
- A 1-pound block of organic extra-firm tofu (find one that is not too dry)
- 3tablespoons soy sauce, preferably tamari
- ½tablespoon minced ginger
- 1garlic clove, minced
- ½tablespoon minced shallot
- ¼teaspoon minced jalapeño
- ¼teaspoon cumin seeds, lightly toasted and ground
- 1½tablespoons honey
- 2¼teaspoons lime juice
- ½teaspoon lime zest
- 3tablespoons canola oil
- ½generous bunch cilantro, finely chopped
- 1large ear white corn
- ¼large red bell pepper, roasted
- ¼large yellow bell pepper, roasted
- ¼generous bunch cilantro, finely chopped
- Pinch of cumin seeds, lightly toasted and ground
- Salt and freshly ground pepper to taste
- 14-ounce slice of tofu
- ¼large or ½ small Hass avocado, thinly sliced
- ½ to ¾cup corn relish
- Sliced heirloom or good roma tomatoes, in season only
- 2slices seeded sandwich bread
- 2teaspoons Vegenaise
- Arugula
For the Marinade
For the Grilled Corn Relish
For Each Sandwich
Preparation
- Step 1
Heat the oven to 375 degrees. Pat the tofu dry with paper towels and cut laterally into 4 equal squares, approximately ⅓ inch wide. They should be just the right size for the sandwich bread.
- Step 2
Line a sheet pan with parchment. In a large, wide bowl, whisk together all of the ingredients for the marinade. Pat each square of tofu with paper towels, then dip into the marinade, making sure to coat both sides. Transfer to the baking sheet.
- Step 3
Bake the tofu for 7 to 10 minutes, 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.
- Step 4
Meanwhile, make the corn relish. Grill the corn until it colors lightly, and allow to cool. Remove the kernels from the cob. Peel, seed and dice the roasted peppers. Combine peppers, corn and remaining relish ingredients in a medium bowl. Salt and pepper to taste.
- Step 5
For each sandwich, spread a thin coating of Vegenaise on each slice of bread. Top the bottom slice with a piece of baked marinated tofu. Fan thin slices of avocado over the tofu (the avocado helps the relish adhere to the sandwich). Top the avocado with ½ to ¾ cup relish. Top the relish with slices of heirloom or good roma tomatoes and a handful of arugula. Top with the second slice of bread.
Tip
- Advance preparation: The marinade and the corn relish both keep for 2 days in the refrigerator.
Private Notes
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Cooking Notes
Faye
I think everything up to the 1/2 bunch of cilantro, plus the soy sauce below, is the marinade; I also threw all of it in the mini-processor instead of mincing.
Hollis
I let the tofu marinade overnight and feel like that was a good idea! It made it very flavorful and tasty.
I also once made this as an arugula salad when I was out of bread, and that was very tasty as well.
Clara
Flavors are there, but I definitely agree with others that written as is, the tofu won't impart much flavor. Instead, 1) press the tofu and 2) leave it marinating overnight. Better yet, cut out steps & time by cooking it stovetop using a technique called "red braising," a Chinese cooking technique where you cook tofu/meats in liquids stovetop. Cook tofu in all of the liquid for 15-20 mins with lid on. Most of it will have been absorbed into the tofu, yielding for a much more flavorful result.
loves to cook
I marinated tofu for about 2 hrs in the fridge and I have a feeling it was necessary for all the flavour I ended up getting. With the leftover “marinade” I saved it for a spinach salad and used it as the dressing! Love this recipe
Sirena
LOVE THIS SANDWICH!! Pressed a tofu block, sliced, and than marinated overnight. Otherwise made as directed. Delicious. You don't even realize you are eating tofu and your mouth only registers all the delicious combination of flavors. My vegan fiance asked for this to be added to our rotation of favorites. I also plan to use this delicious marinade on grilled chicken and shrimp!
Mods
Way more shallot, ginger, jalapeno (whole one), cumin in marinade. Half the honey. Marinated for half an hour, baked for about 20 minutes at 400. Doubled the relish. Instead of Vegenaise, mixed some of the marinade with plain yogurt—great. Next time would cut the tofu block into eighths, two pieces per sandwich. Would have absorbed more marinade, filled the bun or bread better.
anna frances
loved this one, did the marinated tofu-deal as scripted, but as for the corn relish - i substituted 1 can corn for the fresh corn, 1 large poblano pepper (roasted) & 1/2 white onion (roasted) for the roasted bell peppers. i also threw in a few tablespoons of a pineapple salsa i made the other day in there for good measure. and just as a note to self, the freezer-cube form of cilantro works just as well. altho I'm sure fresh would be ideal.
Ali
We loved this. I marinated for about an hour prior to baking the tofu and it was super. I had made and canned some corn relish last summer so I used that and it added a delightful vinegary zip. Omitted the arugula and didn’t miss it. Toasting the bread is a must to prevent sandwich collapse.
Eliz.
NEW TIP: After overnight marinade and roasting, return tofu slabs to the marinade to cool. Go run an errand and then assemble the sandwich(es). Thank you for all the recommendations, folks!
Jen
Save even more time, buy the packaged marinated pre baked tofu, fry in pan, done. Not the recipe, but I loved it with corn relish and avocado
BBBaker
Save yourself some time: food process all the marinade ingredients & don't bother cooking any of the relish ingredients
TofuGofer
I've little doubt that the sandwich is good, but I used this recipe to generate a batch of flavorful baked tofu to be used in salads, plate dinners, or, yes, sammies. Mods, based on the wisdom of other reviewers: 1. Pressed the tofu for 30 min 2. Reduced the honey to 1/2 T. 3. Cut the tofu block into 12 chunks before marinating it for 2 hours, flipping the chunks at about halfway through, to increase their uptake of the marinade. When I make this again, I will double the jalapeño.
EmptySee
I really enjoyed this, and even my daughter, who dislikes tofu, found it good. I followed and agree with, others‘ suggestions to increase the amount of shallot and jalapeño and ginger; to press the tofu; and to cut the tofu into eights. Like some others, I reduced the sugar. didn’t have honey, so I put in a large pinch of dark brown sugar.
Michele
Tofu needs at least 8 hours of marinating. It's missing some spice and some acid flavour. It was okay.
Luella
So this was absolutely incredible even though I didn’t have shallots, avocado, or peppers. I also subbed quartered cherry tomatoes into the corn relish for sliced heirlooms in the sandwich. Marinated tofu overnight according to some previous commenters’ advice. Messy to eat but so so good, and I have a feeling the leftover marinade will be great for literally anything
D
Adore this recipe! I've made it a couple times to the letter with much success, but especially love how flexible it is. I've pan-fried the tofu instead of baking on hot days and it works just as well. The tofu works great with any array of toppings if you don't have the relish energy (I think my favorite has been Chilean coleslaw.) Today, I tried the marinade with a whole pile of herbs I had laying around (oregano, sage, thyme, and basil) instead of cilantro and it was absolutely delightful!
anna frances
loved this one, did the marinated tofu-deal as scripted, but as for the corn relish - i substituted 1 can corn for the fresh corn, 1 large poblano pepper (roasted) & 1/2 white onion (roasted) for the roasted bell peppers. i also threw in a few tablespoons of a pineapple salsa i made the other day in there for good measure. and just as a note to self, the freezer-cube form of cilantro works just as well. altho I'm sure fresh would be ideal.
Great flavors, crisped on stovetop
I froze, defrosted, and squeezed the tofu. Then I soaked it in the marinade overnight. Baking it did not give any crispy edges like I wanted, so I crisped it on the stovetop. AMAZING flavors. Tasty combination of tofu, avocado, corn, and thinly sliced cucumbers on toasted bread. I'm absolutely making this again.
Clara
Flavors are there, but I definitely agree with others that written as is, the tofu won't impart much flavor. Instead, 1) press the tofu and 2) leave it marinating overnight. Better yet, cut out steps & time by cooking it stovetop using a technique called "red braising," a Chinese cooking technique where you cook tofu/meats in liquids stovetop. Cook tofu in all of the liquid for 15-20 mins with lid on. Most of it will have been absorbed into the tofu, yielding for a much more flavorful result.
cat
I don’t know why I keep going back to this but I do. I’ve only done the corn relish once bc I don’t have the stuff to make it normally. It’s a satisfying sandwich.
Samy
Has anyone tried freezing and defrosting the tofu Patties before marinading them? I feel that might make a more “meaty” and flavor absorbent patty?
Frozen and thawed tofu
I tried that. It absorbed the flavors really well, especially after an overnight marinade. It was very sponge-like.
Denise Toll
Really fire sandwich. Was delightful in some tasty whole wheat bread, don’t hold back on the veganaise. Will absolutely be making again!
Me
Made with yellow corn, ground cumin, baked for longer. Put on brioche buns
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