Quick Vegan Tofu Sandwich
A quick and easy vegan tofu sandwich. This sandwich is made with a simple crispy cast-iron tofu and can be served with your favorite vegetables and condiments!
- 1 block (340 to 450g) extra-firm tofu
- 1 1/2 tablespoon olive oil, divided
- 1/4 teaspoon salt
- 1 teaspoon garlic powder
- 4 slices bread of choice
- Vegetables of choice
- Condiments of choice
Press the Tofu: Press the tofu for 20-30 minutes using a tofu press. If you don't have a tofu press, lay 2 dish towels on top of each other and place the tofu, cut into thick slices. Fold the towels to cover the tofu. Place a cutting board on top of the towel-covered tofu. Top the cutting board with heavy books and let sit for 20-30 minutes.
Once the tofu has been pressed, toss it in a small bowl with 1 tablespoon of oil, garlic powder and salt.
Heat 1/2 a tablespoon of oil in a cast-iron skillet over medium heat. Carefully transfer the tofu to the skillet. Cook for 5-6 minutes on one side, then flip and cook for another 4-5 minutes.
For each sandwich, top one slice of bread (toasted if desired) with your favorite condiments, vegetables and half of the crispy tofu (or your desired amount of tofu). Close the sandwich and serve immediately.
I love serving this sandwich with lettuce, alfalfa sprouts, sliced tomatoes, Dijon mustard and vegan mayonnaise. Feel free to use any condiments and vegetables you love and have on hand.
If you're short on time, you can skip pressing the tofu (I usually do). The tofu will simply be a little more crumbly.
I sometimes love adding a splash of soy sauce to the tofu. You can give it a try if you'd like.
If you don't use all the crispy tofu (I usually have a small serving leftover), store leftovers in an airtight container in the fridge for up to 3-4 days.