Crispy Tofu Sandwich

There’s something special about a tangy, creamy, crispy sandwich on a great bun. The other great thing about this recipe is that it’s super quick to put together.

Ingredients

For the sandwich:

For the coleslaw:

Steps

First, let’s make the coleslaw. For this, shred some cabbage into small slices. Dice the red onion. And, finely chop the cilantro without squishing it.

Then, mix all the ingredients in a mixing bowl: cabbage, onion, cilantro, salt, vinegar, and mayo. I used red wine vinegar, but really any kind will work, including apple cider vinegar or white vinegar.

Taste and adjust. And set the coleslaw aside. You can make this up to 3 days ahead and store covered in the fridge.

For the crispy tofu, slice the block of tofu in half to fit the shape of the bun. Then cut 1 inch-ish slices. Each half of the block should get 3-4 slices.

Now, heat vegetable oil in a large saute-pan and fry the slices until crispy on both sides. For a deluxe version, add the barbaque sauce on each side and continue to cook so that the sauce gets all carmelized and sticky. But you can skip this if you are pressed for time and just add the sauce on the sandwich.

Finally, assemble your sandwiches. First, add a spoonful of barbeque sauce on bottom bun. Then, add the crispy tofu and a heap of coleslaw on top.

And enjoy!

Alternatives

This sandwich works with more than just barbeque sauce. Anything tangy will provide the tasty contrast to the creamy coleslaw. I’m looking forward to trying a tangy peanut sauce.

I’ve also done this sandwich with sauteed mushrooms & onions on top when I didn’t have the ingredients for coleslaw on hand. But, coleslaw definitely makes this a better sandwich.