Let me guess…
You love tofu. Grilled, fried, and fermented.
You enjoy eating plant-based foods from all over the world.
You avoid animal-based studies that make blanket health statements about soy. You ignore the false claims that tofu is terrible for the environment.
But could it be that you’re the only member of your household with an affinity for tofu, hindering opportunities for you to eat it? It happens. All the time. The world is full of tofu-aversion.
Here’s a recipe you might want to try because it’s filling, flavorsome, and fantastic.
Most of all, you’ll want to try my chewy baked tofu sandwich recipe because it easily scales down for one.
So go ahead. Get your tofu on.
Ready?
In this Recipe
Make-Ahead-of-Time
The tofu can be marinated and baked two days in advance and stored in an airtight container in the refrigerator.
Make extra and try my Brussels Sprouts Flatbread with Smoked Tofu recipe.
Specialty Ingredients
If you live in a city, you may be able to find spreadable vegan cheese and pre-pressed tofu in an organic grocery store, or from local grocery delivery.
Chewy Baked Tofu Sandwich
Ingredients
- 2 tsp coriander seeds lightly toasted & ground
- 2 tsp cumin seeds lightly toasted & ground
- 2 tsp ground ginger powder
- 2 TBSP fresh squeezed orange juice
- ¼ cup tamari
- 1 ½ TBSP sunflower oil
- 7 ounces ready-to-cook extra-firm tofu (198 g )
- 6 medium cremini mushrooms, sliced sliced (170g)
- 1 cup baby spinach packed
- 4 slices whole-grain rye bread toasted
- ¼ cup spreadable vegan cheese Kite Hill cracked peppercorn or Miyoko’s creamery savory scallion cream cheese
- Baby arugula
Instructions
- Lightly toast whole spices in a dry skillet over low heat until fragrant, 1 to 2 minutes. Remove from heat and grind in a spice grinder, coffee grinder, or by hand with a mortar and pestle.
- Make the marinade: In a small bowl, whisk together the ground coriander, ground cumin, ginger powder, orange juice, and tamari. Set aside while you prepare the tofu.
- Preheat the oven to 350 F (180 C) . Line a baking sheet with parchment paper and lightly grease it with 1 ½ tsp neutral cooking oil.
- Slice the ready-to-cook tofu block into four ¼-inch thick slices and place in a shallow dish.
- Reserve 1 tablespoon of the marinade and set aside. Pour the remaining marinade over the tofu. Turn tofu over to evenly coat with the marinade. Allow to marinate for 10 minutes.
- Place the tofu slices on the prepared baking sheet. Pour any leftover marinade over the tofu.
- Bake the tofu in the preheated oven for 15 minutes. Flip the tofu and continue to cook for another 10 minutes. Allow to briefly cool.
- Meanwhile, cook the mushrooms in the same skillet used to toast the spices. Heat 1 tablespoon of oil over medium-high heat, then add the mushrooms and cook until they turn golden brown. Add the reserved 1 tablespoon of marinade to deglaze the pan. Then, add the baby spinach and cook until just wilted.
- Divide the mushrooms and spinach among two pieces of toasted bread. Spread 2 tablespoons of the cheese onto the remaining 2 slices of toasted bread.
- Place two pieces of baked tofu on top of the mushrooms and spinach. Add a handful of baby arugula over the tofu and place the slices of bread with cheese on top.
TIPS
- If you are unable to find ready-to-cook tofu, prepare extra-firm tofu as follows:
Drain water and remove tofu from package.
Wrap tofu in a kitchen towel and place on a microwave-safe dish.
Microwave on high for 2 minutes.
Unwrap tofu and blot dry.
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