Summer Smoky Tofu TLT Sandwich (Printable version)

Satisfying plant-based sandwich with smoky marinated tofu, fresh vegetables, and toasted whole grain bread.

# What You'll Need:

→ Tofu & Marinade

01 - 14 oz extra-firm tofu, drained and pressed
02 - 2 tbsp soy sauce or tamari
03 - 1 tbsp olive oil
04 - 1 tbsp maple syrup
05 - 1 tsp smoked paprika
06 - 1 tsp liquid smoke
07 - 1/2 tsp garlic powder
08 - 1/2 tsp onion powder
09 - Freshly ground black pepper, to taste

→ Sandwich Assembly

10 - 8 slices whole grain or sourdough bread, toasted
11 - 8 large lettuce leaves
12 - 2 large ripe tomatoes, sliced
13 - Vegan mayonnaise (optional), for spreading
14 - 1 small red onion, thinly sliced (optional)

# How to Prepare:

01 - Cut the tofu into 8 thin slices for even marinating and cooking.
02 - In a shallow dish, whisk together soy sauce, olive oil, maple syrup, smoked paprika, liquid smoke, garlic powder, onion powder, and black pepper until fully combined.
03 - Add tofu slices to the marinade, turning to coat evenly. Let marinate for at least 15 minutes, turning once halfway through.
04 - Heat a nonstick skillet or grill pan over medium heat. Add tofu slices and cook for 3-4 minutes per side until golden and slightly crispy. Remove from heat.
05 - Toast bread slices until lightly golden. Spread vegan mayo on one side of each slice if desired.
06 - Layer on each sandwich: lettuce leaves, tomato slices, smoky tofu, and red onion if using. Top with remaining bread slices.
07 - Slice sandwiches in half and serve immediately.

# Expert advice:

01 -
  • The smoky marinade transforms plain tofu into something that will surprise even the skeptics at your table
  • It comes together faster than you can finish a cold drink on a hot afternoon
  • The combination of warm spiced tofu and cool crisp lettuce is absolutely perfect
02 -
  • Extra firm tofu is essential here because softer varieties will fall apart when you try to flip them in the pan
  • Do not skip the pressing step even if you are short on time because watery tofu will not absorb the marinade properly
  • The pan needs to be properly hot before adding the tofu or you will end up with a soggy mess instead of crispy edges
03 -
  • If you have time let the tofu marinate for a few hours or overnight in the refrigerator
  • A cast iron skillet creates the best crust but any nonstick pan will work perfectly fine

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