Name: Crispy Tofu Sandwich with Pistachio Pesto
Prep time: 30 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 4 ciabatta rolls or sturdy buns; 14 oz extra firm tofu, drained and pressed; 3 1/2 tbsp cornstarch; 1 1/4 tsp garlic powder; 1 1/4 tsp onion powder; 2 tbsp avocado oil for frying; 2 cups red cabbage, shredded; 1 medium carrot, grated; 1/2 jalapeño pepper, minced; 1/3 cup roasted pistachios, shelled; 2 cloves garlic; 3 cups fresh basil leaves; 1 lemon, zested and juiced; 1 1/2 tbsp nutritional yeast; 1/3 cup extra virgin olive oil (for pesto); 1 1/2 tsp red wine vinegar; 1/2 tsp maple syrup; 1/4 tsp Dijon mustard; Salt and black pepper to taste; 1 large avocado, sliced; 2 ripe tomatoes, sliced

Description

A crave-worthy tofu sandwich featuring golden pan-fried tofu slabs, homemade pistachio pesto, and a crunchy spicy slaw on toasted ciabatta.

Ingredients

Scale

4 ciabatta rolls or sturdy buns
14 oz extra firm tofu, drained and pressed
3 1/2 tbsp cornstarch
1 1/4 tsp garlic powder
1 1/4 tsp onion powder
2 tbsp avocado oil for frying
2 cups red cabbage, shredded
1 medium carrot, grated
1/2 jalapeño pepper, minced
1/3 cup roasted pistachios, shelled
2 cloves garlic
3 cups fresh basil leaves
1 lemon, zested and juiced
1 1/2 tbsp nutritional yeast
1/3 cup extra virgin olive oil (for pesto)
1 1/2 tsp red wine vinegar
1/2 tsp maple syrup
1/4 tsp Dijon mustard
Salt and black pepper to taste
1 large avocado, sliced
2 ripe tomatoes, sliced

Instructions

Slice the tofu into half-inch thick slabs and press them under a heavy weight for 10 minutes to remove excess moisture.
Make the slaw by whisking lemon juice, vinegar, mustard, maple syrup, salt, and pepper, then tossing with cabbage, carrots, and jalapeño.
Prepare the pesto by pulsing pistachios and garlic in a food processor, then adding basil, lemon zest/juice, and nutritional yeast. Stream in olive oil while blending until smooth.
Mix cornstarch, onion powder, garlic powder, salt, and pepper. Coat the pressed tofu slabs thoroughly in this mixture.
Heat avocado oil in a skillet over medium heat. Fry tofu for 5-6 minutes per side until golden brown and crispy.
Toast the buns and assemble by spreading pesto, adding tofu, topping with tomato, avocado, and slaw.

Notes

Store the slaw and pesto separately if meal prepping. Reheat tofu in an oven or air fryer to restore crispiness.

Prep Time: 20 min
Pressing Time: 10 min
Cook Time: 30 min
Category: Lunch
Method: Pan Fry
Cuisine: American

Nutrition

Serving Size: 1 sandwich
Calories: 690
Sugar: 9g
Sodium: 1050mg
Fat: 29g
Saturated Fat: 3g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 88g
Fiber: 11g
Protein: 23g
Cholesterol: 0mg

Keywords: tofu sandwich, crispy tofu, vegan sandwich, pistachio pesto, spicy slaw, lunch recipe