Veg Tofu Sandwich Recipe
Assorted veggies with seasoning grilled, soft tofu in footlong Italian bread, a wholesome and flavorful delight.
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Ingredients
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Sandwich Base
Grilled Vegetables
Optional Add-ins & Garnish
Method
Sandwich Base
Prepare bread
Preheat oven to 350°F (175°C). Slice the Italian footlong lengthwise, leaving a hinge if desired. Place cut side up on a baking sheet and warm for 5–7 minutes until slightly crisped but still soft inside.
Make tofu spread
Drain soft tofu gently on paper towels to remove excess liquid for 5 minutes. In a bowl, mash the tofu lightly with a fork (leave some small curds for texture). Stir in mayonnaise, Dijon mustard, lemon juice, salt, and black pepper until combined. Taste and adjust seasoning. Set aside.
Grilled Vegetables
Prep vegetables
Slice zucchini into 1/4-inch rounds lengthwise or thin half-moons. Core and cut red bell pepper into strips. Cut red onion into 1/4-inch rings or half-rings. Peel and julienne or thinly slice the carrot.
Season vegetables
In a large bowl, toss the prepared vegetables with 2 tablespoons olive oil, garlic powder, smoked paprika, dried oregano, and a pinch (about 1/4 tsp) of salt and pepper to coat evenly.
Grill or sauté
Heat a grill pan or nonstick skillet over medium-high heat. When hot, add vegetables in a single layer (work in batches if necessary). Cook 3–4 minutes per side for zucchini and pepper until tender and charred in spots; onions and carrots will take 2–4 minutes until softened. Remove and keep warm.
Optional Add-ins & Garnish
Prepare optional produce
Thinly slice tomato and cucumber. Pick basil leaves and pat dry.
Finish and season
If using, sprinkle red pepper flakes over the grilled vegetables for heat and drizzle a teaspoon of olive oil over the tomato slices to enhance flavor.
Assembly
Build the sandwich: Spread half of the tofu mixture evenly on the bottom half of the warmed bread and the other half on the top half if you like more coverage. Layer the dressed baby spinach on the bottom spread.
Add optional tomato, cucumber, and basil leaves. Sprinkle red pepper flakes if using and finish with a light drizzle of olive oil.
Close the sandwich, press gently, and slice into desired portions (typically 4 equal servings from a footlong). Serve immediately while vegetables are warm and bread is slightly crisp.