Best Foods Amazing Cilantro Tofu Sandwich Recipes

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FOOD'S AMAZING CILANTRO TOFU SANDWICH



FOOD's Amazing Cilantro Tofu Sandwich image

My friend Judy Ornstein has a popular neighborhood cafe on Pico Boulevard in Los Angeles called FOOD. I love all of the meals I've had there, but my absolute favorite signature dish that they make is a cilantro tofu sandwich. The tofu is dipped in a delicious cilantro-spiked marinade, briefly baked, then topped with a to-die-for roasted corn relish. Alayne Berman, FOOD's chef, shared the recipe with me. I've scaled the recipe down from 10 pounds of tofu to 1 pound, which will make four sandwiches. They are hearty, and I usually make a meal of half a sandwich, but the nutritional information is for a whole one.

Provided by Martha Rose Shulman

Categories     dinner, sandwiches, main course

Time 30m

Yield 4 sandwiches

Number Of Ingredients 25

A 1-pound block of organic extra-firm tofu (find one that is not too dry)
3 tablespoons soy sauce, preferably tamari
1/2 tablespoon minced ginger
1 garlic clove, minced
1/2 tablespoon minced shallot
1/4 teaspoon minced jalapeño
1/4 teaspoon cumin seeds, lightly toasted and ground
1 1/2 tablespoons honey
2 1/4 teaspoons lime juice
1/2 teaspoon lime zest
3 tablespoons canola oil
1/2 generous bunch cilantro, finely chopped
1 large ear white corn
1/4 large red bell pepper, roasted
1/4 large yellow bell pepper, roasted
1/4 generous bunch cilantro, finely chopped
Pinch of cumin seeds, lightly toasted and ground
Salt and freshly ground pepper to taste
1 4-ounce slice of tofu
1/4 large or 1/2 small Hass avocado, thinly sliced
1/2 to 3/4 cup corn relish
Sliced heirloom or good roma tomatoes, in season only
2 slices seeded sandwich bread
2 teaspoons Vegenaise
Arugula

Steps:

  • Heat the oven to 375 degrees. Pat the tofu dry with paper towels and cut laterally into 4 equal squares, approximately 1/3 inch wide. They should be just the right size for the sandwich bread.
  • Line a sheet pan with parchment. In a large, wide bowl, whisk together all of the ingredients for the marinade. Pat each square of tofu with paper towels, then dip into the marinade, making sure to coat both sides. Transfer to the baking sheet.
  • Bake the tofu for 7 to 10 minutes, 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.
  • Meanwhile, make the corn relish. Grill the corn until it colors lightly, and allow to cool. Remove the kernels from the cob. Peel, seed and dice the roasted peppers. Combine peppers, corn and remaining relish ingredients in a medium bowl. Salt and pepper to taste.
  • For each sandwich, spread a thin coating of Vegenaise on each slice of bread. Top the bottom slice with a piece of baked marinated tofu. Fan thin slices of avocado over the tofu (the avocado helps the relish adhere to the sandwich). Top the avocado with 1/2 to 3/4 cup relish. Top the relish with slices of heirloom or good roma tomatoes and a handful of arugula. Top with the second slice of bread.

SUPERIORITY BURGER'S CRISPY FRIED TOFU SANDWICH



Superiority Burger's Crispy Fried Tofu Sandwich image

Ranging from silken and creamy to firm and chewy, tofu comes in many forms and is prized around the world for its versatility. In this recipe, which is adapted from the "Superiority Burger Cookbook" (W.W. Norton & Company, 2018) by chef Brooks Headley, extra-firm tofu is pressed, marinated, breaded and fried, to make the "tofu-fried tofu" sandwich at Superiority Burger, his popular vegetarian restaurant in New York City. To achieve a dense tofu patty with plenty of flavor and bite, Mr. Headley starts with extra-firm tofu, presses out any excess liquid, then marinates it in a spicy pickle juice brine. It's then double-battered and deep-fried until crisp. This sandwich is best enjoyed on a sunlit stoop in the East Village, just steps outside Superiority Burger, but it's also achievable in any home kitchen.

Provided by Alexa Weibel

Categories     dinner, lunch, sandwiches, main course

Time 45m

Yield 6 sandwiches

Number Of Ingredients 19

1 (14-ounce) package extra-firm tofu, drained
1 1/2 cups pickle juice
1 tablespoon hot sauce
1 tablespoon Dijon mustard
1 teaspoon gochugaru or red-pepper flakes
2 tablespoons grapeseed oil or other neutral oil
1/2 cup Dijon mustard
2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon ground cayenne
1 teaspoon kosher salt, plus more as needed
1 teaspoon black pepper
Grapeseed oil or other neutral oil, for frying
6 potato buns or other soft rolls
Vegan mayonnaise and hot sauce, as needed
Thinly shredded green cabbage and dill pickles, for serving

Steps:

  • Prepare the marinated tofu: Line a baking sheet with paper towels or a clean kitchen towel. Cut the tofu crosswise into two rectangles that are each about 2 1/2 inches wide and 4 inches long. Slice each rectangle into three 1/2-inch thick slabs and arrange in a single layer on the baking sheet. Cover the sliced tofu with more towels and gently press each piece to extract some of the moisture.
  • In a large bowl, combine the pickle juice, hot sauce, mustard and gochugaru.
  • Heat the grapeseed oil in a large nonstick or cast-iron skillet over high heat until shimmering. Sear the tofu to form a golden-brown crust, 4 to 5 minutes per side. Immediately drop the hot tofu into the pickle juice mixture. Refrigerate and let the tofu marinate for at least a few hours, or even overnight.
  • Prepare the fried tofu: In a medium shallow bowl, stir the mustard with 1/4 cup water until it's the consistency of heavy cream and set aside. In a large shallow bowl, whisk together the flour, baking powder, spices, salt and pepper.
  • In a Dutch oven or sturdy pot, heat 2 inches of grapeseed oil over medium heat and set a wire rack on top of a baking sheet. Remove the tofu from the brine and pat dry. Dip the tofu in the mustard mixture, turning until coated all over, then the flour mixture; dip it again in the mustard then flour until twice coated. When the oil temperature reaches 350 degrees, carefully place the battered tofu into the hot oil and fry, flipping as needed, until golden brown, about 5 minutes. Transfer the fried tofu to the wire rack and sprinkle with a little salt.
  • To serve, toast the buns and spread generously with mayo and dot with hot sauce, if desired. Top with fried tofu, cabbage and dill pickles, and eat immediately.

AMAZING MARINATED TOFU SANDWICH



Amazing Marinated Tofu Sandwich image

The idea for this comes from a great restaurant I worked at. Tofu is cooked in a great marinade and served in a sandwich with cheddar. For me, it's comfort food.

Provided by Erin Linnea

Categories     Lunch/Snacks

Time 10m

Yield 1 sandwich, 1 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1 teaspoon soy sauce
2 garlic cloves, crushed
1/2 lime, juice of
1 tablespoon honey
3 slices firm tofu
2 slices whole wheat bread
2 slices cheddar cheese
2 teaspoons mayonnaise
1 teaspoon mustard
lettuce (optional)
fresh basil (optional)
onion (optional)

Steps:

  • To make the marinade, combine the oil, soy sauce, garlic, lime juice (lemon juice can also be used), and honey. Mix it with a fork until combined.
  • Place the tofu in the marinade until ready to cook (this can be a few minutes or a few hours, it doesn't really matter).
  • Cook the tofu in a pan with a little of the marinade, no oil is necessary as it is already in the marinade. Cook till golden brown (or to your liking).
  • While the tofu is cooking, lightly toast the bread. Then spread the mayonnaise on one slice and the mustard on the other.
  • When the tofu is cooked, place it on one slice of bread, put the cheddar on top, and place it bread-side down in the pan. Place the lid on the pan to let the cheese melt.
  • When the cheese has melted, remove the sandwich, place any veggies on top of the cheese, and place the last piece of bread on top.
  • Serve warm!

MARINATED TOFU SANDWICH WITH GREENS



Marinated Tofu Sandwich With Greens image

You won't use all of the marinade for this sandwich, so add more tofu to it for another meal.

Provided by Martha Rose Shulman

Categories     lunch, weekday, sandwiches, main course

Time 1h

Yield One sandwich

Number Of Ingredients 14

1 1/2 teaspoons sesame oil
2 tablespoons soy sauce, preferably low-sodium
1 tablespoon mirin
1 1/2 teaspoons rice vinegar
2 teaspoons minced or grated fresh ginger
1/2 teaspoon sugar
3 ounces tofu, sliced 3/4 inch thick
1 small tomato, preferably a plum tomato that isn't too juicy, sliced
1/2 small (3-ounce) avocado, sliced
A handful of salad greens, such as wild arugula
2 slices whole-grain bread
1 teaspoon Dijon mustard
1 tablespoon mayonnaise
1/2 teaspoon wasabi paste or oil

Steps:

  • Wrap the slices of tofu in a clean dish towel. Place on a cutting board and set another cutting board on top. Place a can of tomatoes or the equivalent on top of the cutting board to weigh down the board. Leave 20 minutes.
  • Mix together the sesame oil, soy sauce, mirin, rice vinegar, ginger and sugar in a wide bowl. Set the pressed tofu in the mixture, turn the slices over and leave to marinate 30 minutes.
  • Remove the tofu from the marinade, and pat dry with a paper towel.
  • Spread one piece of bread with mustard, and top with a mound of salad greens. Lay the tofu slices over the greens in a single layer. Lay the tomato slices over the tofu in a single layer. Top the tomatoes with the avocado slices. Stir together the mayonnaise and wasabi, and spread over the remaining piece of bread. Top the sandwich, press down firmly, cut in half and serve. Alternately, wrap in plastic, refrigerate and serve later.

Nutrition Facts : @context http, Calories 157, UnsaturatedFat 8 grams, Carbohydrate 12 grams, Fat 10 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 548 milligrams, Sugar 3 grams, TransFat 0 grams

TWO TOFU SANDWICHES



Two Tofu Sandwiches image

I was thrilled to find excellent packaged kimchi at my Trader Joe's last week. I used it as part of the "vegetable build" in one of two tofu sandwiches. Kimchi - the one I used was mainly cabbage -- is a fermented food that, like yogurt, supplies your digestive system with probiotics. To have on hand: baked seasoned tofu.

Provided by Martha Rose Shulman

Categories     lunch, weekday, sandwiches, main course

Time 40m

Yield 1 sandwich

Number Of Ingredients 16

1 1/2 tablespoons soy sauce
1 teaspoon minced ginger
1 small garlic clove, minced or puréed
1/4 teaspoon cumin seeds, lightly toasted or ground
Pinch of cayenne
2 tablespoons honey
1 teaspoon lime juice
1 tablespoon canola or grapeseed oil
2 tablespoons finely chopped cilantro
1 4-ounce slab baked marinated tofu
1 medium carrot, cut in half crosswise, then in thick lengthwise slices (1/4 to 1/3 inch); cut the narrow end in half
1 teaspoon extra virgin olive oil
1 teaspoon tahini
1 tablespoon chopped cilantro
2 heaped tablespoons kimchi (1 1/2 ounces)
1 5-inch square of focaccia, or 2 slices whole wheat country bread

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : @context http, Calories 189, UnsaturatedFat 7 grams, Carbohydrate 23 grams, Fat 9 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 545 milligrams, Sugar 10 grams

TOFU WITH GINGER-CILANTRO SAUCE



Tofu with Ginger-Cilantro Sauce image

A quick vegan main that will satisfy meat eaters too. Brushed with a zesty cilantro, jalapeno, ginger, and lime sauce this tofu just needs a short stint on the grill. This recipe comes from Martha Stewart's Grilling: 125+ Recipes for Gatherings Large and Small.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegan Recipes

Number Of Ingredients 8

2 cups packed fresh cilantro leaves
1/4 cup plus 1 tablespoon vegetable oil, plus more for grill
1/2 jalapeno, seeded and roughly chopped
1 teaspoon finely grated fresh ginger
2 tablespoons fresh lime juice
3 scallions, green parts only, cut into 1-inch pieces
Kosher salt and freshly ground pepper
14 ounces extra-firm tofu, sliced into 12 pieces, drained, and pressed

Steps:

  • Heat grill to medium. In a food processor, combine cilantro, 1/4 cup oil, jalapeno, ginger, lime juice, and scallions. Blend until smooth; season with salt and pepper.
  • Brush tofu with remaining 1 tablespoon oil; season with salt and pepper. Lightly brush grates with oil. Grill tofu, turning halfway through, until charred in spots, 4 to 6 minutes. Remove from grill and brush with ginger-cilantro sauce. Serve with remaining sauce on the side.

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