Two days ago, I shared a recipe for homemade grilled smoked tofu.
Tofu is a choice for a variety of vegetarian proteins. You can add it to a vegetarian lunch bowl, toss it into salads, cut it into chunks, and serve it on a hearty soup (like croutons!).. or eat it with cereal and vegetable side dishes.
I like tofu in all these ways. But my favorite thing is to put it in a sandwich.
Specifically, this kimchi smoked tofu sandwich.
A sandwich story
One of the goals I’ve set for myself for a long time is to travel more. This year, I was lucky enough to start that goal.
During my trip, I ate a lot of delicious food—simple food, fine food, and everything in between.
The loveliest, most vivid meals I remember are not necessarily what I expect to cherish.
Case in point: I was in Amsterdam last winter, and after a long morning of hiking in the wet, bone-chilling drizzle, I walked into a small cafe called Koffie Ende Koeck.
It wasn’t the most unusual meal of my trip, and certainly not the most extravagant. But the most valuable were the two recipes it inspired, which I’ve come to cherish.
The first is the grilled chickpea frittata, which has become an essential ingredient in my breakfast preparation and one of my favorite delicious snacks.
The other is this sandwich, inspired by the veggie, vegan mayonnaise, and tofu sandwich I had at a cafe.
The vegetables are marinated, and the tofu is firm and chewy. It’s an excellent texture combination. Mayonnaise gives it a creamy texture and helps balance all the rough, salty flavors. The combination of these ingredients reminds me of banh mi.
This sandwich is just what I need to warm up my tea. I decided to make something similar when I got home.
The timing is perfect because I’ve been loving pickles this year, often making and storing quick-cured Onions, cucumber slices, and carrot ribbons.
Sauerkraut and smoked tofu sandwich ingredients
My favorite sandwiches feature simple combinations.
An overcrowded sandwich is messy and tastes terrible. When one ingredient is too much, the other’s taste and texture are lost.
The flavor of this pickled vegetable and smoked tofu sandwich is both complex and simple.
pickles
Pickle slices and carrot straps perfectly accompany this sandwich.
Sometimes, I add pickled Onions.
If you have another vegetable you love to marinate and want to add to your sandwich, you can. If it were easy to layer, it would be much simpler.
Also, the purpose of adding pickles here is to draw attention to the sandwich. You can also add roasted red peppers to the jar.
Cream lettuce
Butter lettuce adds a touch of green to the sandwich—extra green, extra fresh, and soft and crisp.
You can use romaine lettuce, a small handful of arugula, or even some crunchy pickled kale instead.
Grilled and smoked tofu
To make this recipe, you’ll need half a batch (about 8 ounces) of roasted smoked tofu.
You can use more tofu if you like, but I’ve found that an even layer of tofu slices is enough. It gives a good balance between tofu and vegetables. Half a batch is usually enough for me to make four stacked sandwiches.
I like the contrast between the smoky tofu and the pungent vegetables. But if you don’t like the smoky flavor, you can choose a different tofu (or protein) here.
Here are some options to try:
- Roasted balsamic tofu (try to cut into chunks or flakes before roasting, not chunks)
- Roasted black beans with Lemon pepper (same technique as above)
- Crispy roasted black bean bacon
- Roasted tempeh with mustard
- Homemade folded vegan liquid eggs
- Store-bought, seasoned, and roasted tofu (both Wildwood and Nasoya make this tofu)
- Smoked tofu from SoyBoy brand
- Tofu slice
Summer
Since beginning my vegan journey, I’ve been a big fan of the “Follow Your Heart” vegetarian diet.
I always used to say that vegan mayonnaise is one of the condiments I like to buy rather than make my own because there’s no way I can make any of them better than my beloved vegan mayonnaise.
Then, I made this very simple vegan mayonnaise with cashews and changed my attitude.
That’s great. It’s straightforward—five ingredients, not including water.
You can use this recipe or store-bought vegan mayonnaise, such as Vegenaise, to make sandwiches.
Bread
I like toasted white sandwich bread or white sourdough sandwich bread. But you can use multigrain bread, your favorite sprouted grain bread, or any sandwich you want.
Assemble a sandwich
Making a pickled vegetable tofu sandwich couldn’t be easier.
First, spread vegan mayonnaise on two slices of toast. Spread one piece with the toasted tofu.
Spread your vegan mayonnaise on two slices of bread. This will add flavor and help the sandwich’s ingredients stay the same.
Place a layer of smoked tofu slices on the bottom of the sandwich bread.
Next, gently pile the vegetables on top of the tofu. I folded the carrots and spread the cucumber slices in a layer.
Finish with a few slices of butter lettuce.
Place the carrot band gently over the tofu, fold as needed, and add another layer of cucumber slices.
The butter lettuce leaves are tender but crunchy, adding extra color to the sandwich.
Finally, add a second piece of bread to the sandwich. Cut it in half and prepare to enjoy.
Optional plug-in
There are lots of extra sandwich toppings and side dishes that you can add to the basic recipe. Here are some suggestions:
- Fresh coriander or parsley
- Sauerkraut or ruby Sauerkraut
- Quick-cured onion
- Squeezed hot sauce
- capsicum
- Roasted red bell pepper flakes
- Meal preparation options
The beauty of this sandwich is that all the fillings can be stored for a while.
The tofu and mayonnaise can be stored in an airtight container in the refrigerator for up to 5 days, and the pickles can be kept for several weeks.
If you have a vegetarian recipe, a tofu sandwich can be a part of it.
I love going to bed on Sunday nights because I can quickly assemble a delicious lunch sandwich over the following weekdays.
More accessible and healthier vegetarian sandwich
Sandwiches are one of my favorite foods and always will be.
If you like this and are looking for more ideas, I have a few for you:
- Vegan BLT sandwich with homemade mayonnaise
- Miso Tahini vegetable sandwich
- Vegan grilled cheese (with tomato soup!)
- Green Goddess Club
- Tofu and egg salad
- Avocados and kabocha squash
- Here’s the recipe.
Ingredients
Eight slices of classic white sandwich bread (alternative to simple vegetarian multigrain bread, Pullman sourdough, or sandwich bread)
One quick pickle slice
1 cup quick-cured carrot strap
3/4 cup vegetarian mayonnaise (180ml; Store-bought vegan mayonnaise alternatives are available)
1/2 batch grilled smoked tofu (8oz / 225g; Instead of 8 ounces store-bought smoked or flavored tofu)
12 large butter lettuce, oak lettuce, or green lettuce leaves
Instructions
- Pat the pickles dry with a tea towel or paper towel (so you don’t get the sandwich wet).
- Toast the slices of bread to your liking. Spread vegan mayonnaise on top.
- Each slice is lined with a quarter of smoked tofu slices, cucumber slices, carrot bands, and lettuce. Place another slice of toast on the bottom of each sandwich, cut the sandwich in half, and serve.
