Two Tofu Sandwiches
Updated April 11, 2023
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½tablespoons soy sauce
- 1teaspoon minced ginger
- 1small garlic clove, minced or puréed
- ¼teaspoon cumin seeds, lightly toasted or ground
- Pinch of cayenne
- 2tablespoons honey
- 1teaspoon lime juice
- 1tablespoon canola or grapeseed oil
- 2tablespoons finely chopped cilantro
- 14-ounce slab baked marinated tofu
- 1medium carrot, cut in half crosswise, then in thick lengthwise slices (¼ to ⅓ inch); cut the narrow end in half
- 1teaspoon extra virgin olive oil
- 1teaspoon tahini
- 1tablespoon chopped cilantro
- 2heaped tablespoons kimchi (1½ ounces)
- 15-inch square of focaccia, or 2 slices whole wheat country bread
For the Baked Seasoned Tofu
For the Sandwich
Nutritional analysis per serving (4 servings)
191 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 4 grams polyunsaturated fat; 23 grams carbohydrates; 2 grams dietary fiber; 10 grams sugars; 6 grams protein; 544 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Roast the tofu. Preheat the oven to 375 degrees. Whisk together the ingredients for the baked tofu. Line a small baking sheet with parchment. Pat the tofu dry with paper towels and dip into the marinade, making sure to coat both sides. Place on the baking sheet and bake 10 minutes, or until the edges are just beginning to color and the marinade sets on the surface of the tofu. Remove from the oven and allow to cool. Turn the heat up to 425 degrees.
- Step 2
Brush the carrot slices with the olive oil and place on a parchment-lined baking sheet. Place in the oven and roast for 15 to 20 minutes, turning the slices over halfway through. They should be lightly browned. Remove from the oven.
- Step 3
Spread the tahini on the bottom slice of bread or focaccia. Top with the tofu. Sprinkle the cilantro over the tofu and top with a layer of carrots. Top the carrots with the kimchi, then place the other half of the focaccia or the other slice of bread on top and press down. Cut in half and enjoy.
- Advance preparation: You can keep this, well wrapped, in the refrigerator or in a lunchbox for a half a day.
Private Notes
Comments
Sounds interesting - - or a variation might be. I might omit the carrots as too much extra work or use prepared pickled matchstick carrots. Question: when preparing the 4 oz slab of tofu, Is it firm or medium tofu? Is it just one 2 inch thick block of tofu or is it lengthwise sliced slabs? Thanks.
Wowza. I use NYT Cooking recipes 2-3 times a week. This one was a bust. The tofu was great but the rest of it was dry, tasteless, time-consuming. I will keep the Tofu Katsu and skip the rest. Seriously, not worth the effort. Disappointed and wish I had those 2 hours back.
The recipe says, Two Tofu sandwiches and yet recipe only makes one. We realized this after making the marinade. Very confusing.
Loved this — not sure how it all works, but it does. Like others suggested, I baked the tofu for a little longer than instructed to firm it up a bit more.
This was dynamite! I had the ingredients all on hand and roasted the tofu in my air fryer along with the carrot. I had it on Zingermans 8 grain 3 seed bread with the tahini and Kimchi! It’s a keeper!
Sounds interesting but the recipe does not state how much tofu is to be baked with the marinade. Seems like a lot for 4oz tofu. Also, what type of tofu?
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