package (16 oz) extra-firm tofu, sliced into sandwich-sized rectangles
slices whole-wheat bread (or any sandwich bread you like), toasted
Handful of spinach leaves
Combine lime juice, cilantro, garlic, olive oil, salt and chili powder in a small bowl. Pour into a baking dish and place tofu slices on top.
Spoon some of the marinade on top of the tofu and place the dish in the fridge to marinate for at least 1 hour (up to 3 hours). Flip over the tofu slices halfway through.
Meanwhile, mash an avocado in a small bowl and add lime juice and salt to taste. Spread avocado mash onto 4 slices of bread. Evenly distribute tomato, onion and spinach on bread slices. Set aside.
Heat a large skillet over medium-high heat. Remove tofu from fridge and place directly on skillet (no extra oil needed for the skillet). Cook tofu until both sides are a golden brown, about 5 minutes each side.
Remove from heat and place on sandwiches. Spoon remaining marinade on sandwiches, if desired. Top with remaining bread slices and serve.
- These meat-free meals are so good, you'll never look at tofu the same way again.
More About This Recipe
- I’ve been mostly vegetarian (flexitarian, if you will) for the better part of two years.It’s been quite a journey of trying new foods, mixing up meat-based meals with meat-free alternatives and asking poor waiters and waitresses a billion questions about my food before it even makes it to the table (Where does the meat come from? Is this grass-fed? Grain-finished? Cage-free?). You get the idea.So I try to avoid meat as much as possible, but I’m still a meat eater at heart. I still crave a burger, like, every week. I can’t eat salads all day long or I’d lose my meat-loving marbles. But I’m not about to give up what I believe in either – enter these yummy cilantro-lime tofu sandwiches.It’s been a slow-growing relationship with my now-beloved tofu. I’ve learned over time how to prepare it and when to eat it, or when to just leave it out. Tofu, sadly, is not the same thing as a burger. But it can be just as tasty.One of my favorite ways to eat tofu is marinated and put on a sandwich. This cilantro and lime marinade is made with garlic and a dash of chili powder for a kick, so when you let the tofu sit in it for an hour or two, the flavors imparted are savory and tangy and a little bit spicy. It’s amazing. The tofu no longer tastes like it looks — a colorless, coagulated mass of soy. It actually tastes like a food.If you’re leery of tofu but are willing to try it out, I suggest starting with this recipe. It’s basically foolproof and can be made in an hour (and most of that hour is hands-free). And if you can’t get yourself on the tofu train, that’s fine. This marinade is also amazing on grilled chicken.
Crispy Cilantro Lime Tofu Tacos
Tacos are a deceptively simple food we think of them as hand-held goodies easily accessible from trucks or fast food. However simple they look, the flavors they hold can be as complex as any dish. Crispy tofu forms the base here, topped with queso fresco, red cabbage doused in lime juice, and spicy Sriracha-mayo. Every bite forms its own complex flavor, delicious down to the last. Tip: Get your best zest: use the small holes of the grater, and press into it until the colored skin comes off. Zest as little of the white beneath as possible: the white is called pith, and is quite bitter.
STEP 1: Preheat oven to 425 degrees F. Make rice according to package instructions. Combine olive oil, lime zest, lime juice, maple syrup, garlic powder, red pepper flakes and salt together in a large bowl.
STEP 2: Press tofu to remove extra water and then chop into 1 inch cubes. Dip cubes into sauce to coat but allow any extra sauce to drip back off into the bowl. Place tofu on a parchment or silicone lined baking sheet to bake for 20 minutes.
STEP 3: Remove tofu from oven and flip while also pushing all tofu to one side of the sheet (it will be crowded, this is fine!). Dip broccolini into sauce and let extra liquid drip back off into the bowl. Place broccolini on the other side of the baking sheet. Bake tofu + broccolini for 15 minutes or until edges of broccolini are crisp and tofu is golden brown.
STEP 4: Chop up cilantro and add half of it to your rice. For the remaining half chop up finely and add to the rest of your sauce liquid.
STEP 5: Divide rice between 4 bowls and top evenly with tofu and broccolini. Drizzle with remaining sauce and sprinkle with pistachios or other nuts and seeds for crunch.
How To Enjoy Your Crispy Tofu Sandwiches
You can really enjoy them however you like! But, I was trying to copy my husband’s favorite crispy chicken sandwich so I chose the following toppings and they were delicious:
- Coleslaw – I just threw together an easy slaw using vegan mayo, apple cider vinegar, dijon mustard, maple syrup, salt and celery seed. Very similar to this recipe of mine.
- Spicy Fry Sauce – For this I just mixed together some vegan mayo, ketchup and a few squires of sriracha. So easy to make and I love it because it’s creamy and spicy!
- Pickles – The original chicken sandwich had some thinly sliced homemade pickles but I just used regular hamburger pickles and they worked perfectly!
Crispy Baked Tofu Tacos with Cilantro Lime Slaw Recipe
1 16-ounce block extra-firm tofu
4 tablespoons nutritional yeast
1 tablespoon extra virgin olive oil
1 tablespoon extra virgin olive oil
1/3 cup plain, full-fat yogurt
Drain tofu, then wrap it with a clean kitchen towel and weigh down with a heavy skillet or can to remove liquid for 30 minutes.
Cut tofu into 3/4-inch cubes. In a large bowl, whisk together soy sauce, nutritional yeast, cumin and olive oil. Season with black pepper. Add tofu cubes, toss to coat, and marinate at least 30 minutes.
Heat oven to 400 degrees F. Place tofu cubes evenly on a large, oiled baking sheet, drizzling with extra marinade. Bake 35-40 minutes until golden, flipping halfway.
While tofu is baking, make slaw. Mix cabbage, green onions and cilantro in a large bowl. Toss with lime juice and olive oil, and season with salt. Next make sauce for tacos. Whisk together yogurt and salsa verde, and season with salt.
Char tortillas lightly over low flame on a gas stove for 30ish seconds. Serve tortillas filled with a scoop of slaw and baked tofu, topped with salsa verde sauce.