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Crispy Tofu Sandwich with Basil Pistachio Pesto and Quick Spicy Slaw Recipe

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★★★★★

4.7 from 65 reviews

This Crispy Tofu Sandwich is a flavorful, plant-based delight featuring golden, crunchy tofu paired with a vibrant, tangy quick slaw and fresh toppings. The sandwich layers perfectly toasted ciabatta rolls with herbaceous basil pistachio pesto, crispy tofu, fresh lettuce, juicy tomatoes, creamy avocado, and a spicy cabbage-carrot jalapeño slaw, making it a satisfying and healthy meal that’s ideal for lunch or a light dinner.

Ingredients

Scale

Tofu and Coating

  • 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, to taste

Quick & Spicy Slaw

  • 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
  • Kosher salt and freshly cracked black pepper, to taste
  • 1 tablespoon extra virgin olive oil

Basil Pistachio Pesto

  • See second recipe card (prepare ahead or use store-bought basil pistachio pesto)

Sandwich Assembly

  • 4 ciabatta rolls (or sturdy hamburger buns)
  • Vegan butter (optional, for toasting buns)
  • 4 large lettuce leaves
  • 2 ripe tomatoes, sliced
  • 1 large avocado, sliced
  • 4 to 8 basil leaves (optional, for garnish)

Instructions

  1. Make the Basil Pistachio Pesto: Prepare the basil pistachio pesto according to the second recipe card, or make it a few days in advance and store refrigerated until ready to use.
  2. Slice and Press Tofu: Slice the tofu crosswise into ½ inch (12 mm) slabs. Place the slices on a plate, cover with a thin dish towel or several paper towels, then set a heavy book or weight on top. Press for 10 minutes to remove excess moisture, improving crispiness when cooked.
  3. Prepare the Quick & Spicy Slaw: In a medium bowl, combine the thinly sliced red cabbage, grated carrot, and finely chopped jalapeño. In a small bowl, whisk together the lemon juice, red wine vinegar, Dijon mustard, ½ teaspoon maple syrup, ¼ teaspoon kosher salt, and freshly cracked black pepper. Slowly stream in the extra virgin olive oil while whisking to emulsify the dressing. Adjust seasoning by adding more olive oil for richness, additional maple syrup for sweetness, or salt and lemon juice to taste. Toss the dressing with the vegetable mix, coating evenly.
  4. Make Tofu Coating Mixture: In a small bowl, mix the cornstarch, onion powder, garlic powder, 1 ¼ teaspoons kosher salt, and several cracks of black pepper. Whisk well until evenly combined.
  5. Batter the Tofu: Place the tofu slabs into a gallon-size ziplock bag. Pour the cornstarch seasoning mixture over the tofu. Seal the bag tightly and gently toss by flipping back and forth and side to side several times to coat the tofu evenly with the cornstarch mixture. Be gentle to avoid breaking the tofu.
  6. Prepare Cooking Setup: Place a wire rack over a sheet pan or set the rack on top of a towel-lined surface to drain cooked tofu as you fry it.
  7. Cook the Tofu: Heat a large frying pan over medium-low heat for 2 minutes, then add 2 tablespoons avocado oil and heat until shimmering, about 1 minute. Increase the heat to medium for nonstick pans or just below medium for carbon steel or cast iron pans. Add half the tofu slabs carefully to avoid overcrowding. Fry for 5 to 6 minutes without moving to get a crispy, golden bottom, rotating the pan occasionally to spread the oil evenly. Flip tofu pieces and cook for an additional 3 to 5 minutes until golden brown and crisp. Lower heat if tofu starts to char. Transfer cooked tofu to the wire rack to drain excess oil. Before cooking the second batch, add a drizzle more oil and slightly reduce heat. The second batch may cook faster due to the elevated pan temperature.
  8. Prepare Sandwich Toppings: Slice the tomatoes and avocado. Sprinkle both lightly with salt and freshly cracked black pepper for enhanced flavor.
  9. Toast the Rolls or Buns: Optionally spread vegan butter onto each cut slice of the ciabatta rolls. Toast buttered-side down in the frying pan over medium to medium-low heat until golden brown and crisp, or toast in a toaster oven until toasted through.
  10. Assemble the Sandwiches: Spread about 1 tablespoon of basil pesto evenly across each slice of toasted bread. Add a large lettuce leaf on the bottom slice. Layer with a portion of crispy tofu, followed by seasoned tomato and avocado slices, and a generous helping of the quick & spicy slaw. Top with a fresh basil leaf or two for extra herbal aroma. Close the sandwich with the top bun slice and serve immediately.

Notes

  • Be gentle when tossing the tofu in the cornstarch mixture to avoid breaking the delicate tofu slabs.
  • Pressing tofu before cooking is essential to achieve a crispy exterior by removing excess water.
  • Adjust the jalapeño quantity in the slaw according to your preferred spice level.
  • Using a wire rack to drain tofu after frying helps keep it crisp by preventing it from sitting in excess oil.
  • Vegan butter is optional but adds a nice flavor and helps achieve golden toasted buns.

Keywords: crispy tofu sandwich, vegan sandwich, plant-based lunch, crispy tofu, quick spicy slaw, basil pistachio pesto, fried tofu sandwich

Find it online: https://reemcook.com/crispy-tofu-sandwich-with-basil-pistachio-pesto-and-quick-spicy-slaw-recipe/