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Whether you think of this savory and satisfying crispy tofu sandwich as a reinvention of an American classic or a thing of beauty all its own, you won’t want to put it down.
Why we love this recipe
The simple joys of a crispy chicken sandwich are really something special, and they shouldn’t be out of reach for folks who don’t feel like eating chicken, whether that’s ever again or just for today. Tofu makes an amenable base for all the same flavors, and a crispy tofu sandwich really holds its own.
This sandwich has:
- Perfectly marinated, flavorful tofu that’s fried up crisp and golden outside, and tender inside
- Tucked inside the perfect bun of your choice
- Adorned with crisp, savory pickles and crunchy lettuce
- Drizzled with creamy, spicy sauces
- Just the right combination of comfort and conscience
What you’ll need
Here’s a glance at the ingredients you’ll need to make this recipe.
For the tofu
- Extra-firm tofu soaks up marinade really well and stays tender on the inside while crisping up nicely on the outside. I’ve got some tips in the FAQ section below for making it the very best possible version of itself.
- Stirring together plain soy milk and apple cider vinegar makes a fabulous vegan buttermilk substitute.
- A combination of flour and cornmeal creates a satisfying, crispy crust that easily adheres to the marinated tofu.
- For the seasonings, a well-calibrated blend of onion powder, garlic powder, paprika, cayenne, salt, and pepper makes its way into both the marinade and the crispy coating, ensuring layers of classic flavor.
- Safflower oil is my high-smoke-point, neutral-tasting vegetable oil of choice. You can substitute another oil that has similar properties, such as canola, sunflower, peanut, corn, or vegetable oil blend.
For the sandwiches
- For the rolls, you can use any kind you like — from regular hamburger or potato rolls to kaisers (pictured) to ciabatta.
- Use a crunchy lettuce like romaine. I buy romaine hearts and shred them by running my chef’s knife crosswise, then wash and dry in a salad spinner.
- A combination of vegan mayo and sriracha works beautifully, as would the sauce we use on these burgers. If you’re not vegan, give Japanese-style Kewpie mayo a try for extra umami.
- Full-sour or dill pickle slices are a classic element of this sandwich.
How to make it
Here’s an overview of what you’ll do to make a satisfying batch of crispy tofu sandwiches. You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below.
- First you’ll dry the tofu really well and let it chill out for half an hour in a savory, spicy, tangy, super-easy marinade.
- Double-dredge it in a well-seasoned, crispy coating.
- Fry until golden.
- Assemble the sandwiches and serve. That’s it!
Expert tips and FAQs
Freezing tofu is a cool move, but I don’t usually bother with it. After cutting it into the four pieces, you can place them in an airtight container and freeze until solid, then defrost. This busts up some of the cell walls (as freezing always does) and creates a spongier texture that absorbs more marinade and fries up a little bit chewier.
It’s totally up to you whether to make this move. If so, drain it before freezing and pat dry according to the instructions in the recipe card after defrosting. Whether or not you freeze tofu, drying it well is critical.
You can dry the tofu and pop it into the marinade up to 24 hours in advance — just put a lid on the container and refrigerate. Tofu should be fried and sandwiches assembled shortly before serving.
Leftover fried tofu will keep in an airtight container in the fridge for a week. You can reheat an recrisp it in the oven or toaster oven.
More favorite vegan sandwiches
- Banh me with char siu tofu
- Vegan Philly cheesesteak
- Epic veggie sandwich
- Vegetarian muffaletta (easy vegan option)
- Collard wraps
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Crispy Tofu Sandwich
Ingredients
- 1 14- ounce 397-gram package extra-firm tofu
- 1 cup (237 ml) plain soy milk
- 2 tablespoons (30 ml) apple cider vinegar
- 1 teaspoon onion powder, divided
- 1 teaspoon garlic powder, divided
- 1 teaspoon paprika, divided
- 1 teaspoon fine sea salt, divided
- ¼ teaspoon ground cayenne, divided
- ¼ teaspoon freshly ground black pepper, divided
- ½ cup (60 grams) all-purpose flour
- ½ cup (80 grams) yellow cornmeal
- Safflower oil, for frying
For the sandwiches
- 4 buns
- 2 cups shredded crunchy lettuce
- Dill pickle slices
- Vegan mayo
- Sriracha
Instructions
- Slice the tofu into four large pieces by halving it lengthwise and then crosswise.
- Dry the tofu very well by pressing gently but thoroughly between multiple layers of paper towels. Keep going until it hardly yields any liquid when you press.
- In a shallow bowl or baking dish, whisk together the soy milk and vinegar. Add half the onion powder, half the garlic powder, half the paprika, half the salt, half the cayenne, and half the pepper. Whisk well.
- Add the tofu slices. Marinate at room temperature for 15 minutes, then flip once and marinate 15 minutes more.
- On a large plate, whisk together the flour, cornmeal, and remaining onion powder, garlic powder, paprika, salt, cayenne, and pepper.
- One by one, remove tofu slices from marinade, letting any excess drip off. Dredge thoroughly in flour mixture.
- Pour oil to a depth of about 1/2 inch in a 12-inch cast iron skillet. Heat over medium-high until thin and shimmering. If you are using a thermometer or temperature-controlled burner, try to keep the oil temperature at 350°F.
- Dredge each tofu piece in the flour mixture again, and place into skillet.
- Fry until crisp and golden, flipping once, about three minutes per side. Drain on a wire rack set over a baking sheet.
- To assemble the sandwiches, place one piece of tofu onto each bun and top with pickles, lettuce, mayo, and sriracha.
Notes
- Safflower oil is my high-smoke-point, neutral-tasting vegetable oil of choice. You can substitute another oil that has similar properties, such as canola, sunflower, peanut, corn, or vegetable oil blend.
- For the rolls, you can use any kind you like — from regular hamburger or potato rolls to kaisers (pictured) to ciabatta.
- Use a crunchy lettuce like romaine. I buy romaine hearts and shred them by running my chef's knife crosswise, then wash and dry in a salad spinner.
- A combination of vegan mayo and sriracha works beautifully, as would the sauce we use on these burgers. If you're not vegan, give Japanese-style Kewpie mayo a try for extra umami.
- Freezing tofu is a cool move, but I don't usually bother with it. After cutting it into the four pieces, you can place them in an airtight container and freeze until solid, then defrost. This busts up some of the cell walls (as freezing always does) and creates a spongier texture that absorbs more marinade and fries up a little bit chewier. It's totally up to you whether to make this move. If so, drain it before freezing and pat dry according to the instructions in the recipe card after defrosting. Whether or not you freeze tofu, drying it well is critical.
- You can dry the tofu and pop it into the marinade up to 24 hours in advance — just put a lid on the container and refrigerate. Tofu should be fried and sandwiches assembled shortly before serving.
- Leftover fried tofu will keep in an airtight container in the fridge for a week. You can reheat an recrisp it in the oven or toaster oven.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hungry for more?
Subscribe to Umami Girl’s email updates, and follow along on Instagram.
