Honey Chipotle Tofu Sandwich
This honey chipotle tofu sandwich is smoky, spicy, and slightly sweet with crisp lettuce, juicy tomato, and tangy pickles on sourdough. It’s a hearty vegetarian sandwich that’ll win over tofu skeptics and sandwich lovers alike.
Servings: 2
Ingredients
Tofu Base:
- 16 ounce package extra firm tofu
- 1 tbsp dark soy
- 2 tsp canned chipotle pepper brine
- 1 tbsp honey
- 2 tsp olive oil
- 1/4 tsp liquid smoke
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
Glaze on top:
- 2 tbsp canned chipotle pepper brine
- 2.5 tbsp honey
- 1/4 tsp salt
- 1/4 tsp onion garlic powder
- Juice of 1/2 a lime
- 1/8 tsp smoked paprika
Other
- 4 slices Sourdough bread
- 1 large Roma tomatoes
- 4 Romaine lettuce leaves
- Pickles (to taste)
- 2-4 tbsp Mayo (or veganaise)
Instructions
- Press the Tofu: Use a tofu press or wrap it in paper towels and place something heavy on top for 15–30 minutes. This helps the tofu soak up more marinade.
- Marinate: Cut the tofu into thin slices or crumble it up in a bowl. Pour dark soy, chipotle brine, honey, olive oil, liquid smoke, and onion, and garlic powder on top and mix everything well with your hands. Let it marinate for at least 15 minutes (or longer for deeper flavor).
- Bake the Tofu: Preheat oven to 400°F. Place tofu on a parchment lined baking tray and bake for 25 - 30 minutes, flipping halfway through to get that even golden edge.
- Make the Glaze: In a small bowl, mix chipotle pepper brine, honey, lime juice, salt, smoked paprika, and a little more onion and garlic powder. Taste and adjust spice or sweetness as you like.
- Glaze the Tofu: Once tofu is done baking, brush glaze generously on top, Optional: pop it back in the oven for another 5 minutes to let the glaze caramelize slightly.
- Toast and Layer: Toast your sourdough slices, slather on mayo, and stack with lettuce, tomatoes, pickles, and the glazed tofu.
- Serve: Slice in half if you're feeling fancy and devour while warm.
Notes
(1) You can freeze the tofu first and thaw it for a chewier, meatier texture.
(2) Store baked tofu in the fridge for up to 4 days and reheat before assembling.
(3) Want it vegan? Swap honey for maple syrup and use vegan mayo.
(4) Toast your sourdough in a skillet with olive oil for the best flavor and crunch.
