A recipe like this juicy tofu sandwich with smoked mayo takes me back to earlier this year when we were travelling through the West Coast of the US. More specifically, the amazing places we are at in Portland and Seattle that inspired this recipe.
The delicious sandwiches, burritos, burgers and wraps we ate were out of this world. But honestly, this one is right in there with the best of them.
Michael and I wanted to experiment in the kitchen together and create a tofu sandwich that would make any vegan proud to serve friends and family that would generally assume that all vegans eat is a salad. This sandwich can compete with any other, vegan or not!
A lot of it has to come down to how you marinate the tofu and the sauce you marry it with.
We wanted something that was very easy to make and used ingredients that we have in the house most of the time.
One thing that I did buy which we don’t always have (and I personally wouldn’t use it for anything else then marinate) is the vegan fish sauce. The smell is so overpowering, and we didn’t really find the right fit for how to use it besides in this recipe. If you don’t have access to it, just using the garlic powder and tamari should be fine as well.
This recipe isn’t something we frequently eat in our house, but with the weather warming up, it felt like the right time to share it. I know all of you around the world that aren’t in Australia are all going into Autumn/Fall now but I think it’s also very fitting for that season with a nice kombucha or beer.
Let us know in the comments below what you think of this recipe. We’re a little obsessed!
- ¼ cup rice bran oil (or any cooking oil)
- 2 onions, sliced
- 2 tbsp balsamic vinegar
- 1 tbsp coconut or brown sugar
- ¼ cup vegan fish sauce
- ¼ cup tamari sauce
- 1 tsp garlic powder + 1 tsp for mayo
- 500 grams firm tofu, sliced into 1 inch thick patties
- ¼ cup tomato sauce
- ¼ cup vegan mayonnaise
- ½ cup raw cashews
- 1/8 tsp cayenne pepper powder (or more if you like it hot)
- ¼ tsp smoked paprika powder
- ⅓ cup water
- 1 tsp salt
- 6 gherkins, sliced
- Iceberg lettuce around 6-8 leaves (or any other salad leaf)
- 1 large avocado, sliced
- 8 pieces of white sourdough bread
- On a low-medium heat fry pan, add the oil and onions and fry for 10-15 minutes until they start to brown.
- Add in the vinegar and sugar and fry for a further 5-7 minutes until soft and golden.
- While the onion is frying, whisk together the fish and tamari sauce and garlic powder in a bowl.
- Transfer the mix into a more shallow dish and place the slices of tofu inside to marinate for about 15-20 minutes, turning over after 10 minutes.
- Place the tomato sauce, mayonnaise, cashews, cayenne and smoked paprika powders, water and salt into a blender and blend until smooth. Set aside.
- Once you have finished frying the onions, remove them from the frying pan and leave the oil behind to use for the tofu. Place the slices of tofu and fry for around 3-5 minutes on either side until brown and slightly crispy.
- Start to assemble the sandwich by placing the lettuce, gherkins, avocado, tofu, onions and mayo on top of a slice of bread and top it with a slice or bread. Or which ever other way makes more sense to you! It may be a little bit too big to eat like this, so cut it in half.