Gochujang Tofu Sandwich
This Gochujang Tofu Sandwich is packed with protein and loaded with sweet, spicy and umami-rich flavors. Easy to prep in advance for work week lunches.
This post is sponsored by Nasoya, but all opinions are my own.
Sandwiches are delicious and they can be a great way to incorporate balanced meals in your day. The challenge sometimes is what to actually put in it that will keep you feeling satisfied and energized to tackle your day. So my solution, tofu…but make it into deli slices slathered in a delicious gochujang sauce. Literally, it is the sandwich of my dreams.
Why You’ll Love This Gochujang Tofu Sandwich
- Big flavors. The tofu slices in this sandwich are brushed with a flavor packed gochujang sauce and baked until slightly charred around the edges. It is the perfect sweet and savory combo that will get your taste buds excited.
- A healthy deli meat alternative. Swapping regular deli slices for some homemade plant-based style deli slices still packs in hearty flavorful protein, but without the saturated fat, nitrates and nitrites.
- Easy to prep in advance for the work week. Batch cook 1-2 blocks worth of these deli slices when meal prepping for the week and use them to assemble quick sandwiches before you head out the door.
Why Use Super Firm Tofu?
Whether you are new or familiar with tofu, you likely are familiar with the different types of tofu typically available in your local market. There is silken tofu, firm tofu and extra firm tofu. The main difference between these three common types is their texture, which becomes firmer with the more water that is pressed out during its preparation.
While I use all three varieties all the time, one that I use even more often is Nasoya’s Super Firm Tofu. As the name suggests, super firm tofu is denser in texture and provides a satisfying chewy bite perfect for making hearty meals. Bonus, this style of tofu requires no pressing and is naturally higher in protein, with a 1/5 serving of a block providing 14g of plant-based protein.
Making Healthy Swaps
One of my favorite ways to use super firm tofu is to make my own deli slices. And you may want to make these slices too, especially if you eat deli slices regularly or are trying to lower your intake of saturated fat, sodium, nitrates and nitrites.
I slice a block thinly and then baste it with a flavorful blend of spices and sauces and bake it in the oven. It’s really simple and they can be made in advance. Best part, you have control over your ingredients.
Key Ingredients and Substitutions
- Tofu: I used Nasoya’s Super Firm Tofu. If you do use extra firm tofu, do note that you should press it for at least an hour before slicing to help remove as much excess water as possible.
- Gochujang: This is a spicy Korean condiment. If concerned about spice, just use a little less than the recipe calls for. You can also bake the tofu with any of your favorite sandwich dressings or sauces to create your own favorite deli slices.
- Soy Sauce: I use Tamari, but you can use regular soy sauce, reduced sodium soy sauce, or even coconut aminos.
- Maple Syrup: Helps balance out the spicy flavors in the gochujang. You can swap for any of your favorite liquid sweeteners.
- Bouillon Base: I like to use half a cube of a vegan “chicken” bouillon to add some extra umami flavor to the sauce. You can omit or replace with a low sodium veggie bouillon cube or 1/2 tsp vegetable bouillon paste.
- Kimchi: I used Nasoya’s Spicy Kimchi. It’s already pre-cut and compliments all the flavors in this sandwich so well. If concerned with the spice, feel free to swap with extra fresh slices of cucumber, carrot or shredded cabbage.
- Sourdough Bread: I love using sourdough bread as it provides more gut health benefits and compliments a lot of the sweet, savory and sour flavors found in this sandwich. To keep the protein the same, feel free to swap for some whole wheat bread.
How to Make Gochujang Tofu Sandwich
Preheat oven to 400F. To a small bowl add the gochujang and bouillon cube. Use a spoon to lightly mash the cube into the paste until no lumps remain. Add the syrup, tamari, vinegar and oil then whisk together until completely smooth then set aside.
Remove the block of tofu from its package and pat dry with a clean towel. Using a sharp knife, cut the block into thin slabs and place each piece on a parchment lined baking tray.
Brush the top of each tofu slice with the gochujang sauce to coat then place the tofu in the oven to bake for 8 minutes.
Remove the tray and carefully flip the tofu slices, then brush the top side with the sauce again. Set the sauce bowl to the side and place the tray back in the oven for 7-8 minutes or until the edges start to brown slightly.
While the tofu bakes, add the carrots, cucumbers and scallions to a mixing bowl. Add the vinegar, maple syrup, sesame oil, sesame seeds and a generous pinch of salt. Gently toss everything together and set to the side for at least 5 minutes.
In the bowl with the remaining gochujang sauce (you should still have about 1 tablespoon left), add the vegan mayo and stir to combine.
Now assemble your sandwich. Add a smear of the mayo mixture on a slice of bread then top with a few pieces of lettuce, tofu slices, a few pieces of kimchi, the pickled cucumber and carrots then top with the remaining slice of bread and enjoy.
Expert Tips
- Use super firm tofu. This variety of tofu is denser than extra firm tofu varieties. It makes the tofu slices less fragile and easier to work with.
- Control the sodium. Use a reduced sodium soy sauce and low sodium bouillon cube to help keep the sodium lower in this dish.
- Pack more nutrition by including fermented foods in your sandwich. The fermentation process used to make both kimchi and sourdough bread provide a lot of gut health benefits including improving digestion, making some nutrients more bioavailable and supporting your gut microbiota.
- Try with a different sauce. Any of your favorite sandwich dressings or sauces can be used to create a range of different deli slice flavors to enjoy!
Frequently Asked Questions
Gochujang is a spicy Korean condiment commonly used in Korean cuisine. It is made from red chili, glutinous rice, fermented soybeans, and salt. It has a thick, sticky texture and a sweet and savory flavor with a spicy kick. Because of its unique flavor I do not recommend swapping it in this recipe.
Kimchi is a traditional Korean dish made with fermented vegetables, typically Napa cabbage, daikon radish, and scallions. Traditionally, these vegetables are seasoned with a spicy mixture of chili flakes, garlic, ginger, and fish sauce, and then left to ferment for several days or weeks. The fermentation process not only creates a tangy, flavorful condiment, but also produces healthy probiotics that can improve digestion and boost the immune system. I like to use Kimchi from Nasoya as it does not use fish sauce or paste in its preparation and is completely vegan.
There are three components you will need to swap to make this gluten-free. Use gluten-free varieties of both soy sauce and gochujang. And then swap the bread for your favorite gluten-free bread or use a gluten-free wrap and turn these into hearty tofu and veggie packed pinwheels.
These tofu slices are perfect to meal prep in advance for easy lunches during the week. Once the slices have cooled, place them in an airtight container and store in the fridge for up to 5-7 days.
More Vegan Sandwich Ideas
- High Protein Avocado White Bean Sandwich
- Buffalo Chickpea Salad Sandwich
- Grilled Chickpea Veggie Pita
- Teriyaki Tofu Sandwich
- Vegan Pesto Sandwich with Crispy Herby Tofu
Gochujang Tofu Sandwich
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Total Time: 36 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Roasting
- Cuisine: Korean Inspired
- Diet: Vegan
Description
This Gochujang Tofu Sandwich is packed with protein and loaded with sweet, spicy and umami-rich flavors. Easy to prep in advance for work week lunches.
Ingredients
Gochujang Tofu
- 2 tbsp gochujang
- 1/2 a vegan chicken or vegetable bouillon cube
- 2 tbsp maple syrup
- 1 tbsp tamari
- 1 tbsp rice wine vinegar
- 1 tbsp avocado oil
- 1, 16oz package of Nasoya’s Super Firm Tofu
Quick Pickled Cucumbers and Carrots
- 1 medium carrot, peeled into ribbons
- 1 English cucumber, peeled into ribbons
- 2 scallions, thinly sliced
- 1 tbsp rice wine vinegar
- 1 tsp sesame oil
- 1 tsp maple syrup
- 2 tsp sesame seeds, optional
- Kosher Salt
Sandwich Assembly
- 8 Slices of sourdough or whole wheat bread
- 1 small head green lettuce
- 3 tbsp vegan mayonnaise or plain unsweetened yogurt
- Nasoya’s Vegan Kimchi
Instructions
- Preheat oven to 400F. To a small bowl add the gochujang and bouillon cube. Use a spoon to lightly mash the cube into the paste until no lumps remain. Add the syrup, tamari, vinegar and oil then whisk together until completely smooth then set aside.
- Remove the block of tofu from its package and pat dry with a clean towel. Using a sharp knife, cut the block into thin slabs and place each piece on a parchment lined baking tray.
- Brush the top of each tofu slice with the gochujang sauce to coat then place the tofu in the oven to bake for 8 minutes.
- Remove the tray and carefully flip the tofu slices, then brush the top side with the sauce again. Set the sauce bowl to the side and place the tray back in the oven for 7-8 minutes or until the edges start to brown slightly.
- While the tofu bakes, add the carrots, cucumbers and scallions to a mixing bowl. Add the vinegar, maple syrup, sesame oil, sesame seeds and a generous pinch of salt. Gently toss everything together and set to the side for at least 5 minutes.
- In the bowl with the remaining gochujang sauce (you should still have about 1 tablespoon left), add the vegan mayo and stir to combine.
- Now assemble your sandwich. Add a smear of the mayo mixture on a slice of bread then top with a few pieces of lettuce, tofu slices, a few pieces of kimchi, the pickled cucumber and carrots then top with the remaining slice of bread and enjoy.
Notes
Use super firm tofu. This variety of tofu is denser than extra firm tofu varieties. It makes the tofu slices less fragile and easier to work with.
Control the sodium. Use a reduced sodium soy sauce and low sodium bouillon cube to help keep the sodium lower in this dish.
Pack more nutrition by including fermented foods in your sandwich. The fermentation process used to make both kimchi and sourdough bread provide a lot of gut health benefits including improving digestion, making some nutrients more bioavailable and supporting your gut microbiota.
Try with a different sauce. Any of your favorite sandwich dressings or sauces can be used to create a range of different deli slice flavors to enjoy!
If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.
★ Catherine
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