Introduction

This Crispy Tofu Sandwich is a delightful plant-based meal packed with texture and flavor. Featuring golden tofu, a zesty slaw, and fragrant basil pistachio pesto, it’s perfect for a satisfying lunch or casual dinner.

A sandwich is shown with a white ciabatta bun, lightly toasted on top and bottom. The bottom layer has bright green lettuce with a spread of green pesto sauce. Above it sits a thick, golden-brown grilled tofu slice. Next is a thick slice of yellow tomato, followed by pieces of green avocado. On top of the avocado, there is a heap of shredded purple cabbage mixed with thin orange carrot strips. Green pesto sauce is spread on the inside of the top bun and drips slightly down the side. The sandwich is placed on a white plate with a white marbled surface in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 to 14 oz (340 to 400g) extra firm tofu, drained
2 tablespoons avocado oil (or olive oil)
3 ½ tablespoons (28g) cornstarch
1 ¼ teaspoons onion powder
1 ¼ teaspoons garlic powder
Kosher salt and freshly cracked black pepper
2 cups (150g) red cabbage, thinly sliced or grated
1 medium carrot, grated with a box grater
½ jalapeño pepper, finely chopped
2 teaspoons freshly squeezed lemon juice
1 ½ teaspoons red wine vinegar
¼ teaspoon Dijon mustard
½ to 1 teaspoon maple syrup
1 tablespoon extra virgin olive oil
Basil Pistachio Pesto (see recipe below)
4 ciabatta rolls (or sturdy hamburger buns)
Vegan butter (optional, for toasting buns)
4 large lettuce leaves
2 ripe tomatoes
1 large avocado
4 to 8 basil leaves (optional)

Instructions

Step 1: Make the Basil Pistachio Pesto in advance if possible.
Step 2: Slice the tofu crosswise into ½ inch (12 mm) slabs. Press the tofu by covering it with a thin towel and placing a heavy book on top for 10 minutes to remove excess water.
Step 3: Prepare the Quick & Spicy Slaw by combining cabbage, carrot, and jalapeño in a medium bowl. In a separate bowl, whisk together lemon juice, red wine vinegar, Dijon mustard, ½ teaspoon maple syrup, ¼ teaspoon kosher salt, and freshly cracked pepper. Slowly whisk in olive oil until emulsified. Pour over vegetables and toss to coat. Adjust seasoning as needed.
Step 4: In a small bowl, mix cornstarch, onion powder, garlic powder, 1 ¼ teaspoons kosher salt, and fresh black pepper to make the tofu batter.
Step 5: Place tofu slabs in a large zip-top bag and add the cornstarch mixture. Seal the bag and gently toss the tofu until evenly coated, taking care not to break the slabs.
Step 6: Set a wire rack over a sheet pan or place a towel underneath the rack for draining.
Step 7: Heat a large frying pan over medium-low heat for 2 minutes, add avocado oil, and heat another minute until shimmering. Increase heat to medium if using nonstick, or just below medium for cast iron or carbon steel.
Step 8: Add half the tofu to the pan (avoid overcrowding) and fry for 5 to 6 minutes until the bottom is golden and crispy, rotating the pan occasionally. Flip and cook the other side for 3 to 5 minutes until golden and crisp. Transfer to the wire rack.
Step 9: Before cooking the second batch, drizzle more oil and slightly reduce heat to prevent charring. Cook remaining tofu as before. The second batch may cook faster.
Step 10: Slice tomatoes and avocado, seasoning them lightly with salt and pepper.
Step 11: Toast the buns by spreading vegan butter on the cut sides if desired, then toast in a pan or toaster oven until golden brown.
Step 12: Assemble the sandwich: Spread about 1 tablespoon of basil pesto on each slice of toasted bread. Add a lettuce leaf, crispy tofu, seasoned tomatoes, avocado slices, and a generous portion of the spicy slaw. Top with basil leaves if using. Serve immediately.

Tips & Variations

For extra crispiness, pat the tofu very dry before pressing and coating with the cornstarch mixture.
Swap avocado oil for your favorite neutral oil if preferred.
Add pickled jalapeños or a dash of hot sauce to the slaw for more heat.
Use gluten-free bread or lettuce wraps to make this sandwich gluten-free.
The pesto can be stored separately and made ahead to save time.

Storage

Store leftover crispy tofu and slaw separately in airtight containers in the refrigerator for up to 3 days. Reheat tofu gently in a skillet to maintain crispiness, or enjoy cold if preferred. Assemble sandwiches just before serving to prevent sogginess.

How to Serve

The image shows a sandwich with five layers inside soft, lightly toasted bread. The bottom bread slice is spread with a thick, green pesto sauce. On top of that is a layer of bright green leafy lettuce. The third layer is a thick, grilled white tofu square with a golden crust. Above that, there are two thick slices of red tomato and some slices of green avocado. The top layer is made of thin, shredded purple cabbage mixed with some orange carrot shreds, with a little more green pesto spread on the upper bread slice. The sandwich sits on a white plate on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of tofu?

Extra firm tofu works best because it holds its shape while frying. Firm tofu may also work but will be softer and less crispy. Avoid silken tofu for this recipe.

How do I make the Basil Pistachio Pesto?

The basil pistachio pesto is made by blending fresh basil, pistachios, olive oil, garlic, lemon juice, and nutritional yeast or parmesan cheese (if not vegan) until smooth. It adds a fresh, nutty flavor that complements the sandwich beautifully.