Broiled Marinated Tofu Sandwich
Submitted by akrhillbilly
Broiled marinated tofu sandwich on whole wheat with toasted cumin, chili, oregano, white wine vinegar, and chili mayo. Pressed, marinated overnight, then broiled crispy.
YIELD
2 servingsPREP
8 hrsCOOK
10 minREADY
8 hrsThis tofu sandwich takes some planning ahead, but the payoff is worth every bit of the wait. Firm tofu gets pressed, marinated for at least a full day in a warm spice-and-wine vinegar blend, then broiled until the edges go crispy and caramelized.
Toasting the cumin, chili powder, and oregano in a dry skillet before building the marinade is the move that separates this from every bland tofu sandwich you have ever had. Heat wakes up the essential oils in dried spices, and that bloom of aroma you smell in the pan is flavor that ends up in the tofu. White wine and vinegar round out the marinade with acidity that helps the tofu absorb seasoning deep into its core.
Pressing the tofu for at least 30 minutes before marinating is not optional. Waterlogged tofu will not absorb the marinade and will steam under the broiler instead of crisping.
Pro Tips
- Marinate for a full day minimum. Three to four days is even better. The longer it sits, the more flavor penetrates.
- Pat the tofu dry after removing from the marinade. Wet tofu splatters under the broiler and will not brown.
- Broil 6 inches from the heat and watch closely. The difference between crispy and burnt is about 60 seconds.
- Use firm Chinese-style tofu, not silken. Silken tofu crumbles under the weight of pressing and falls apart in the sandwich.
Variations
- Swap the chili mayo for sriracha mayo for a sharper, more concentrated heat.
- Add sliced avocado and pickled jalapeños for a Southwestern-style build.
- Use a ciabatta roll instead of whole wheat for a crustier, chewier bite.
Ingredients
Directions
Cut tofu into 1-inch thick slices.
Drain. Set them on a sheet, Cover with another baking pan or cookie sheet and weight down with something heavy; drain for at least ½ hour to remove excess water. In a small cast iron skillet toast cumin, chili and oregano until they emit a lovely aroma. Remove to a nonreactive saucepan and add olive oil, garlic, vinegar and white wine. Bring to a simmer. Transfer drained and weighted tofu to a ceramic or glass dish and pour marinade over tofu. Cover with plastic and refrigerate for a day at least or, for up to 3 to 4 days. Preheat the broiler. Remove marinated tofu, pat dry and broil, about 6 inches away from the heat until crispy on each side. Spread bread with mayonnaise; slice tofu in half to make ½-inch slices and set over mayonnaise. Top with tomato, arugula and onion if you wish. Spread second slice of toasted bread with chili mayo and cover sandwich.
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