Breaded Tofu Sandwich
Welcome to the tofu sandwich of your dreams! This incredible vegan sandwich stars crispy breaded tofu, tangy Russian dressing, and crunchy pickles that create a flavor explosion everyone will love.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Yield
- 4
Ingredients 14
- 14 ounces extra firm tofu
- Soy sauce, for dipping
- 1 cup plain panko
- 2 tablespoons cornstarch
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon kosher salt
- Black pepper, to taste
- Olive oil, for cooking
- 4 buns, for serving*
- Shredded lettuce or mixed greens (or coleslaw mix)
- 1 handful pickles
- 1 recipe Russian Dressing (use vegan mayonnaise for vegan)
Method 6
- 01
Slice the tofu into 8 thin slabs lengthwise, then in half for 16 rectangles total. Pat them dry with a clean towel.
- 02
Place the tofu slabs in a shallow bowl with 4 tablespoons soy sauce, dipping each side in, then remove them to a plate. Discard the remaining soy sauce.
- 03
Meanwhile, make the breading station: mix the panko, cornstarch, onion powder, garlic powder, smoked paprika, and salt in a small bowl, then pour it onto a plate in a single layer.
- 04
Dip the tofu slabs into the breading mix, pressing it in with your fingers to help it adhere to each side.
- 05
Heat 2 tablespoons olive oil in a skillet and add half the tofu slabs (or enough to cover the bottom). Cook on medium high heat for 2 to 3 minutes per side until browned and crispy. Repeat with the second batch of tofu.
- 06
Make the sandwich by layering the tofu on a bun with pickles, Russian dressing, and topping with chopped greens. Enjoy immediately. Leftover tofu lasts up to 3 days; rewarm in a dry skillet before serving.
Provenance
- recipe-clones/acouplecooks-data
Fingerprint sha256:a06e6e209b6fa505014fd36cdc8d4bf38f0835a4ca53ce19e027a2272456222f
urn:recipe:e58e4da8-e9d0-53b4-8f1e-7de5ede6d06f