When it comes to food, there’s one thing I can’t get enough of, and that’s sandwiches. There’s just something magical about layering a mix of flavors and textures between two slices of bread. And when it comes to my all-time favorite sandwiches, I have a soft spot for vegan creations. I’m a firm believer in the endless potential of plant-based ingredients, and today’s star recipe, the Ginger Garlic Tofu Sandwich, is an example of what can be achieved in the vegan world.
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The Uniqueness of this Ginger Garlic Tofu Sandwich
What sets this sandwich apart is the fusion of three distinct flavors. Firstly, the rich umami of ginger and garlic-marinated tofu. Secondly, the bold spiciness of the chickpea spread. Lastly, the refreshing crunch of lemon-kissed red cabbage slaw. Everything blends together in such a perfect way you’ll never want lunch to be over.
For the Tofu:
- Extra-Firm Tofu: The protein-packed base of our sandwich. Tofu lightly pressed and patted dry to remove any excess water. It is then marinated in a blend of soy sauce, honey, olive oil, garlic, and fresh ginger. It takes on the sweet and savory qualities of these ingredients, creating a flavorful sandwich center.
The Spicy Chickpea Spread:
- Chickpeas: These legumes bring creaminess and more protein to this sandwich. Combined with cayenne pepper, tahini, lemon juice, soy sauce, and cumin, they create a zesty and spicy layer that complements the tofu and the cabbage. Everything gets blended in the food processor. Easy, peazy.
And the Cabbage Slaw:
- Red Cabbage: The vibrant red cabbage (which is really purple) provides a crunch and a burst of color to the sandwich. Mixed with Greek yogurt (or vegan alternative), lemon juice, and salt, it adds a refreshing contrast to the bold flavors of the tofu and chickpea spread.
Prep Ahead this Ginger Garlic Tofu Sandwich
To prepare this sandwich ahead, you can get a head start by prepping all the fillings but hold off on assembly until it’s time to enjoy. One thing to keep in mind is the slaw—it tends to release some liquid over time, so when you’re ready to assemble, avoid scooping up the excess liquid to keep the sandwich from getting too soggy. While frying the tofu and enjoying it warm is fantastic, in my opinion, it tastes just as good at room temperature, making it a versatile choice for picnics, on-the-go lunches, or whenever you fancy a sandwich.
Ginger Garlic Tofu Sandwich
Course: Main CourseCuisine: AmericanDifficulty: Medium4
servings15
minutes6
minutes490
kcalIngredients
8 slices of your choice of bread. I recommend Sourdough (4 sandwiches)
Chopped green onions and parsley for extra flavor and color
- For the Tofu:
400 grams extra-firm tofu, pressed and sliced into 1/4-inch thick slabs
1/2 cup soy sauce
2 tablespoons honey or maple syrup
2 tablespoons olive oil
1 clove garlic, crushed
1-inch cube fresh ginger, grated
olive oil for frying the tofu (approximately 1 tablespoon
- For the Spicy Chickpea Spread:
1 can chickpeas, rinsed and drained (230 grams)
1/2 teaspoon cayenne pepper (adjust to taste)
2 tablespoons olive oil
3 tablespoons tahini
Juice of one lemon
1 tablespoon soy sauce
1/4 cup water
1 teaspoon cumin
- For the Cabbage Slaw:
1/4 cup plain Greek yogurt (or vegan alternative)
Juice of 1 lemon
1/2 teaspoon salt
1/4 of a red cabbage, thinly sliced
Directions
- For the Tofu:
- Pat the tofu dry with paper towels and cut it into 1/4-inch thick slices.
- In a bowl, whisk together the soy sauce, honey, olive oil, crushed garlic, and grated ginger.
- Place the tofu slices in the marinade, ensuring they are well coated. Allow them to marinate for at least one hour.
- Heat a frying pan over medium heat and add a small amount of olive oil.
- Fry the marinated tofu slices for about 3 minutes on each side, being careful not to burn them. They should turn golden brown and slightly crispy. Remove from heat and set aside.
- For the Spicy Chickpea Spread:
- In a food processor, combine the rinsed chickpeas, cayenne pepper, olive oil, tahini, lemon juice, soy sauce, water, and cumin.
- Process the mixture for a full 3 minutes, or until it becomes smooth and creamy. Adjust the seasoning to your taste.
- For the Cabbage Slaw:
- In a bowl, mix together the plain Greek yogurt (or vegan alternative), lemon juice, and salt.
- Add the thinly sliced red cabbage to the yogurt mixture and toss until the cabbage is well coated. Set aside.
- To Assemble:
- Toast the slices of sourdough bread until they are golden brown.
- Spread a generous layer of the spicy chickpea spread on one slice of the toasted bread.
- Spoon the cabbage slaw over the spicy chickpea spread.
- Layer the fried marinated ginger garlic tofu slices on top of the slaw.
- Sprinkle chopped green onions and chopped parsley.
- Spread a layer of the spicy chickpea spread on the other slice of the toasted bread and top to create a sandwich.
- Slice the sandwich in half and serve immediately.
We provide the information accompanying this recipe for your general knowledge only. We’ve thoroughly tested the recipe to ensure accuracy in measurements and instructions. However, individual results may vary due to the variability in ingredient types, cooking equipment, and preparation methods. You should not treat the nutritional information as dietary or medical advice. It is best to consult with a registered dietitian or healthcare professional for specific health or nutritional concerns. We accept no responsibility for any inaccuracies or misrepresentations of the information we provide. When using this recipe, please remember that cooking is both an art and a science, and we encourage you to trust your judgment and enjoy the culinary journey.
Nutrition Facts
4 servings per container
- Amount Per ServingCalories490
- % Daily Value *
- Total Fat
22g
34%
- Total Carbohydrate
54g
18%
- Dietary Fiber 8g 32%
- Sugars 10g
- Protein 18g 36%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.