If I owned a restaurant this Tofu Sandwich would be a best seller for sure! If you grill the bread first it is even more savory and delicious!
I used to be a bit afraid of tofu like many other people are. One of my first vegetarian sandwiches was a tofu burger. It was flattened ball of goo cooked on the outside and a bit mushy and gross on the inside. I was officially not a tofu fan until I made my first batch of soy sauce fried tofu. I diced tofu up into small squares, fried them in oil and then tossed them in soy sauce, OMG, so good! For a long time that was the ONLY way I would eat tofu. It took me a long while before I learned how to cook tofu. If you feel the same, give these a chance, you won’t be disappointed.
I stopped using oil to fry tofu in and I now use a small amount cooking spray to lightly mist the pan. Of course this is not 100% oil free but it is the best I can do on my stainless steel pans. If you have non-stick pans you can usually go completely oil free.
Pan fried tofu with soy sauce
Fried mushrooms in leftover sauce sauce
Just look at those beautifully browned mushrooms, my mouth is watering! They are full of flavor and really do make the sandwich pop.
Fried Mushrooms on the sandwich make the difference!
Who needs cheese when you have avocados! They are rich, creamy, and their fat content gives a similar mouth feel that cheese does, without the cholesterol.
Avocado layer on tofu sandwich
Stack all these beautiful plant based ingredients together and you have a mouth watering, restaurant worthy, masterpiece of a sandwich. Yup, it’s that good! Oh my gosh, I’m hungry for one of these just writing this!
Tofu Sandwich on sourdough bread, SO freakin yummy!
Ain’t she pretty? Tofu Sandwich nom nom!
Cut these sandwiches in half to manage the juicy mess while eating them. Plus, by cutting them you get to see the beauty inside. Did I say I was hungry yet?
Time to eat this amazingly delicious Tofu Sandwich.
Products I use in this Recipe
The following list provides products that I use to prepare this recipe at home. This list contains affiliate links. If you click through and make a purchase, I may receive a commission, at no additional cost to you. Some of the prices are great bargains while others are not. I share these links with you to help you choose products that you may be unfamiliar with. Shop around because most of these products are available at Walmart or your local health food store. See my disclosure for details on affiliate links.
- It is best to use baked tofu if you can find it because it has a firmer texture. If that is not possible, buy extra firm and press it with a Tofu Express or between two plates lined with paper towels to remove as much liquid as possible.
- Bubbies and Valasic Farmer’s Garden have amazing Bread & Butter pickles that do not have artificial colors or flavors in them.
- Jeff’s Naturals is a great brand for the tamed jalapeno peppers that do not have artificial colors or flavors in them.
- San-J is my favorite brand of tamari (soy sauce) because it is certified non GMO and they offer gluten free versions as well.
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
people
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- 1 package extra firm tofu NOT silken, baked is best
- soy sauce to taste
- garlic powder to taste
- onion powder to taste
- 1 tub of sliced mushrooms
- sliced onions
- sliced tomatoes
- sliced avocado
- bread & butter pickles NOT dill!
- pickled jalapeno peppers optional
- lettuce or spinach
- veganise or vegan mayo substitute
- mustard
- salt
- pepper
Ingredients
Fried Tofu & Mushrooms
Other Sandwich Ingredients
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- Drain the tofu and press out excess liquid in a paper towel.
- Thinly slice the tofu to approximately 1/4 inch thick. Lightly spray a frying pan with cooking spray or use a nonstick pan. Cook tofu slices on low/medium heat until well browned on each side and the liquid is cooked out.
- While the tofu cooks thinly slice the mushrooms.
- Once the tofu is browned add a few splashes of soy sauce and flip the tofu to evenly coat. Just before the soy sauce dries sprinkle a small sprinkle of garlic & onion powder onto the top of the tofu. Remove tofu from the pan and set aside.
- Keep the heat on low/medium and do NOT rinse the dried soy sauce from the pan. Add the sliced mushrooms to the coated pan.
- When the mushrooms start to stick to the bottom of the pan add enough water to loosen and flip the mushrooms. Continue cooking until they start to dry out. Add water again or a little more soy sauce and cook until they dry out again. Remove the pan from the heat.
- Slice the onions, tomatoes, and avocados. Toast the bread if desired and assemble the tofu sandwich with all ingredients to your desired taste.
- ENJOY!
