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Gochujang tofu sandwich cut in half and stacked on a plate to show a stuffed filling of tofu slices, lettuce, pickled cucumber, carrots and kimchi.

Gochujang Tofu Sandwich

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  • Author: Catherine Perez
  • 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


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.



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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. In the bowl with the remaining gochujang sauce (you should still have about 1 tablespoon left), add the vegan mayo and stir to combine.
  7. 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.


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!