How can I turn this into a gluten-free dish?

Make sure you use a gluten-free tamari. For serving, enjoy the tofu slices in a gluten-free wrap or use in lettuce wraps. You can also consider using them to fill veggie spring rolls.

Can I make these in advance?

Yes! Store the prepared tofu slices and cabbage slaw in separate airtight containers in the fridge for up to 4 days. If including the baked plantains, consider baking fresh or using plantain chips to assemble your sandwich.

Are these meant to be eaten hot or cold?

You can eat these hot off the griddle or use straight from the fridge to make sandwiches for the week.

What kind of spreads work best with this sandwich?

I love to make this sandwich with mayo ketchup (1/4 cup vegan mayo with 2 tbsp ketchup, 1/2 tsp smoke paprika, and a wedge of lime juice mixed together), caramelized onion white bean spread, hummus, mashed avocado, or just plain vegan mayo.

Smoky Chipotle Tofu Sandwich with Quick Pickled Slaw

Description

A flavorful chipotle tofu sandwich layered with smoky tofu deli slices, quick pickled slaw, and sweet plantains. Great high-protein lunch option that’s easy to meal prep.

Ingredients

Smoky Tofu Deli Slices
1, 16 oz block of extra firm tofu, drained
3 tbsp adobo sauce from a can of chipotle peppers
1/2 tsp vegetable bouillon paste or 1/2 a crushed vegetable bouillon cube
2 tbsp agave syrup
2 tbsp apple cider vinegar
1 tbsp tamari
1 tbsp avocado oil
1 tsp smoked paprika
1/2 tsp ground coriander
1/4 tsp allspice
Pinch of white pepper
Kosher salt to taste

Quick Pickled Slaw

2 cups green cabbage, shredded
1/4 cup cilantro or parsley leaves, minced (optional)
1 tbsp apple cider vinegar
2 tsp avocado oil
2 tsp agave syrup (optional)

Wrap Assembly

6-8 slices of sourdough bread
1-2 plantains or 4 oz of plantain chips
Vegan mayo, a bean spread, or some toum

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Instructions

To a large shallow bowl add the adobo sauce, bouillon paste, syrup, tamari, vinegar, oil, and spices then whisk together until completely smooth and set aside.
On a cutting board, slice the tofu crosswise into thin 1/8-inch slabs (1-2 mm thick) using a sharp knife or mandoline.
Dip each slice of tofu into the sauce on both sides to make sure the tofu is evenly coated. Make sure to reserve the remaining dressing.
Heat some oil in a large griddle over or large skillet over medium low heat. Arrange the tofu slices in a single layer on to the cooking surface with a little space between each slice. Cook undisturbed for 3 minutes, then flip and cook again for 2-3 minutes. At this point, I like to brush a little more of the marinade on top of the tofu as it finishes cooking. You know the tofu is done once nicely browned and lightly crisp around the edges on both sides. Sprinkle the slices with a pinch of salt then transfer to a container and repeat with any remaining tofu slices.
To make the slaw, combine the cabbage, cilantro, vinegar, oil, agave, and a generous pinch of salt in a medium bowl. Use clean hands to massage the cabbage until it has softened.
Optional, if you want to include air fried ripe plantains on your sandwich. Preheat the air fryer to 370F. Trim the ends of your plantain, then use the knife to cut into the length of the skin. Peel the plantain then cut it into 1/2 inch thick slices. Place in the air fryer basket and spray or brush both sides with a little oil. Bake in the air fryer for 6-7 minutes, flip, spray again with oil then bake for another 6-7 minutes.
To assemble a sandwich, spread mayo onto two slices of bread. To one slice, layer a serving of tofu slices, some plantain pieces, then the slaw, and top with the remaining slice of bread. Enjoy!

Notes

For a deeper flavor, allow the tofu slices to marinate for 30 minutes before cooking.

To save time, use a wide Y-peeler or mandoline slicer to slice your tofu, bagged shredded cabbage to save time on the slaw, and a pre-made spread like hummus to spread on your sandwich.

Use super firm tofu, not extra firm tofu. Super firm tofu is much more dense in texture and will lead to the most ideal texture for your slices. I would recommend brands like Nasoya, Wild Wood Foods, Trader Joe’s High Protein Tofu, or the one from Sprouts.

To bake tofu in the oven. Preheat the oven to 400F. Place the tofu slices on a large parchment lined baking tray. Brush the top of each tofu slice to coat in the sauce then place the tofu in the oven to bake for 8 minutes. Carefully flip the tofu slices with tongs, then brush the top side with the sauce again. Place the tray back in the oven for 7-8 minutes or until the edges start to brown slightly.