Well-worn beach reads, vibrant tomatoes, peak-season basil, and a picnic table dotted with paper plates bearing the perfectly-piled sandwich of summer—that’s right, this Crispy Tofu Sandwich is straight off of my summer vision board.
It’s a true beauty, featuring toasted bread generously slathered with pistachio pesto and piled high with an easy, zippy slaw, juicy summer tomatoes, and a hunk of tofu pan-fried to crisp, golden perfection.
To be clear, this triumph of sandwich-ery is delicious in any season, but in the summertime? It positively ✨sparkles.✨
Table of Contents:
1. THE Sandwich of summer
2. Ingredient notes
3. Step-by-step instructions
4. Tips for making this recipe
5. Frequently Asked Questions
6. Recipe card with notes
THE sandwich of summer
I could sit here and pile up words about how delicious this crispy tofu sandwich is, but I suspect that a better endorsement for this recipe is to tell you that my partner Max won’t stop requesting this for lunch.
And yes, I could stop there, but I can’t resist telling you that, while this sandwich feels like something you’d get for $23 at a well-regarded restaurant, it’s also fairly easy to put together.
The low-maintenance tofu preparation involves briefly pressing thick slabs of extra firm tofu, coating them in a simple batter (cornstarch, salt, a few spices), then pan-frying them in oil until they develop a gorgeous, golden-brown crust. I’ve been using my carbon steel pan for consistently perfect results (the tofu ends up looking like fried halloumi!) but you can just as easily use a nonstick pan.
Since it’s summer where I live, I am sandwiching the tofu slabs between generous smears of basil pesto (any other summer basil zealots in the crowd?) – but I see myself bringing this sandwich into other seasons by switching up the spread, veggies, toppings, etc.
I’ll wrap this up by quoting Max, who said yesterday after finishing this sandwich for lunch, “I’m gonna need these at least once a week.”
Ingredient notes
Extra firm tofu
Add this sandwich to the growing list of recipes where I give extra-firm tofu centerstage (Tofu Stir Fry, Tofu Tikka Masala, Vegan Curry with Tofu, to name just a few). It works beautifully here because it is both firm enough to hold up in a sandwich and soft enough to absorb other flavors (which wouldn’t be the case with super firm tofu).
Cornstarch
How do we get the tofu crispy with minimal prep and effort? By leaning on our old pal, cornstarch. It does the lion’s share of the work in the simple batter to help the tofu slabs develop that delectable golden crust when pan-fried.
Garlic and onion powder
What can I say? They’re a dynamic duo, and add a nice flavor base before the tofu gets pan-fried.
Basil pistachio pesto
This is a spin on my classic basil pesto, but with a time-saving ingredient swap: whereas the classic recipe calls for pine nuts, which you must toast, this spin uses pre-roasted pistachios! But if your heart longs for classic basil pesto, feel free to use pine nuts and toast them first.
Substitute: Nut allergy? Use a mixture of sunflower seeds and pepitas. Basil not in season? Sub in flat-leaf parsley.
Quick & spicy slaw
I love a sandwich with a slaw, but I didn’t want it to be time-consuming to put together (I believe in minimizing the steps between you and your sandwich). Hence, this super simple slaw: just cabbage, carrots, jalapeño for a little kick, and a simple vinaigrette-style dressing (for a lovely bright contrast to the pesto’s richness).
Ciabatta rolls
The bread is the backbone of a sandwich, and this sandwich deserves structural integrity, so I opt for ciabatta rolls (or another sturdy sandwich roll) over oft-squishy hamburger buns.
Substitute: Don’t have access to ciabatta rolls? Buy a loaf of ciabatta, slice it down the middle and then, into sandwich-sized pieces.
Sandwich toppings
This is your opportunity to celebrate the produce that is in season! I’ve been using heirloom tomatoes, whatever lettuce the farmers market has, avocado, and a few extra basil leaves.
Pro-tip: Avocados and tomatoes are begging to be seasoned with salt and pepper, so lightly season them before adding them to your sandwich. Look at you, seasoning in layers! #yeschef
Step-by-step instructions
Tofu
Slice tofu crosswise into slabs that are ½ inch (12mm) thick. Press for 10 minutes.
Combine cornstarch, salt, pepper, and spices.
Gently toss the tofu with the batter until evenly coated, taking care to not smash the tofu.
Check out the video below for how to batter the tofu.
Cook the tofu: Preheat a frying pan, add the oil, and pan-fry the tofu over medium-low/medium heat for 4 to 6 minutes (until a golden-brown crust forms on bottom).
Flip tofu and cook on the second side for 3 to 5 minutes. Transfer to a wire rack to cool and crisp up.
Basil-Pistachio Pesto
Pulse the roasted pistachios and garlic in a food processor. Add basil, lemon zest, lemon juice, salt and black pepper to taste, and nutritional yeast. Blend until a paste forms.
Stream in the olive oil and blend until the paste turns into a sauce.
Quick & Spicy Slaw
Shred the cabbage and carrots, thinly slice the jalapeño, and combine in a bowl.
Whisk together lemon juice, vinegar, mustard, maple syrup, salt and pepper. Stream in olive oil while whisking to emulsify.
Toss slaw veggies with dressing. Season to taste with salt/pepper or more olive oil/lemon juice.
Assembly!
Generously slather pesto on toasted buns/rolls.
Top with lettuce and crispy tofu, followed by seasoned avocado and tomato.
Add a handful of spicy slaw and a few bonus basil leaves.
Tips for making this recipe
Press the tofu
Since we’re keeping the tofu slabs thick, it’s extra important to remove some of the excess water. Pressing the tofu extracts excess water and has three key benefits:
- Enables the tofu to absorb seasonings more effectively (which means more flavor!)
- Makes the tofu less delicate, so you can flip it during the pan-fry without fear of the tofu breaking
- Allows the tofu to more quickly get golden and crisp in the pan.
Batter the tofu gently
Tofu is delicate, especially when it’s in larger pieces like these ½ inch thick slabs. To avoid breaking it during the battering process, gentleness is key. Here are two methods I recommend:
- Ziploc bag method: This is the easiest and most effective way I’ve found to batter these tofu slabs. Add them to the bag, sprinkle on the seasoning, seal the bag, then–holding the bag from the top ends–gently flip downwards. Repeat until the tofu is evenly coated, shimmying the bag as needed.
- Pie plate/shallow pan method: This method requires more finesse than the ziploc bag method. Add the slabs to the plate/pan and, using a sieve or sifter, sift half of the batter onto the tofu. Use your hands to make sure the tofu is coated, then flip the pieces and repeat with the remaining batter.
Cook the tofu in two batches
“Don’t crowd the mushrooms.” ~ Julia Child
“Same goes for tofu.” ~ Me
Seriously, while you might be able to fit all of the tofu slabs in one 12-inch frying pan, you will not get a nice sear, and the tofu will cook unevenly. This tofu is the star of the sandwich–treat it right, honey!
Properly preheat your pan
You can set yourself up for success (and a beautiful, golden-brown sear on your tofu) by properly preheating your pan and adjusting the heat as you cook. If you happen to have a carbon steel pan, preheat it over medium-low for two minutes, then add your oil and preheat that for one minute. Increase the heat to just shy of medium before adding the tofu. This method also prevents sticking!
If you’re using a carbon steel or cast iron pan, I suggest lowering the heat as you go to avoid charring the tofu, either after flipping or when it’s time to cook the second batch of tofu (keep an eye and assess for yourself).
Interested in a masterclass on crispy tofu? Check out my YouTube video where I talk in-depth about how to get crispy pan-fried tofu, baked tofu, air-fried tofu, and deep-fried tofu.
Use good, sturdy bread
The components of this sandwich are divine–it would be a terrible shame to use sub-par bread and end up with a soggy, underwhelming sandwich. I opt for sturdy ciabatta rolls rather than store-bought hamburger buns which tend to be pretty flimsy. You could also get a loaf of bread from your local bakery and cut sandwich-sized slices.
Customize
This sandwich is a perfect candidate for customization according to your creative whims!
Riff on the seasoning mix
You can alter the sandwich’s vibe by changing how you season the tofu. For instance, replace the garlic/onion powder with five-spice powder and pepper for an East Asian twist, then pair with gochujang mayo.
Basil not in season?
Make the pesto with flat leaf parsley or go a Mexican-inspired route and make a cilantro pesto like the one in my chickpea taco recipe. If you want to pivot from pesto altogether, might I suggest other fabulous spreads for your sandwich such as classic hummus, roasted red pepper hummus, beet hummus, or vegan aioli?
Slaw-options
Replace the carrots with thinly sliced celery or fennel if that’s your thing! Can’t tolerate heat? Omit the jalapeño.
Or, for a different flavor profile, try the Dilly Slaw (page 529) or Korean-inspired Creamy Sesame Slaw (page 11) of my cookbook, Big Vegan Flavor.
Top it off with flair
The name of the game here is: use what delights you for your sandwich fixings. Pickled jalapeño or pickled onions would be fabulous, throw in cucumber if you love it, etc.
Frequently Asked Questions
Yes, in parts!
• The pesto will stay good in a sealed jar in your fridge for at least 5 days, so feel free to make it ahead of time!
• Fully prepared, the slaw will be good in the fridge for about 2 days. For longer storage, store the carrots, cabbage, and jalapeño in one container and the dressing in a separate one, and dress before serving.
The tofu is best fresh, as it will lose its crispness in the fridge (and it would be just plain wrong to serve uncrisp tofu in something called a Crispy Tofu Sandwich).
Easily! The only component of this recipe that contains gluten is the bread, so swap it out for (sturdy) gluten-free bread or burger buns.
I wouldn’t recommend either of these methods in this particular recipe, as the tofu will end up dry and you’ll taste the cornstarch chalkiness.
Did this become your new favorite sandwich (just like Max)?? Leave a rating and review below–I love hearing from you!
Big Vegan Flavor
Techniques and 150 recipes to master vegan cooking.
Crispy Tofu Sandwich
Ingredients
Tofu
- 12 to 14 oz (340 to 400g) extra firm tofu, drained
- 2 tablespoons avocado oil (or olive oil)
- 3 ½ tablespoons (28g) cornstarch
- 1 ¼ teaspoons onion powder
- 1 ¼ teaspoons garlic powder
- Kosher salt and freshly cracked black pepper
Quick & Spicy Slaw
- 2 cups (150g) red cabbage, thinly sliced or grated
- 1 medium carrot, grated with a box grater
- ½ jalapeño pepper, finely chopped
- 2 teaspoons freshly squeezed lemon juice
- 1 ½ teaspoons red wine vinegar
- ¼ teaspoon Dijon mustard
- ½ to 1 teaspoon maple syrup
- Kosher salt and freshly cracked black pepper
- 1 tablespoon extra virgin olive oil
For serving
- Basil Pistachio Pesto (see 2nd recipe card)
- 4 ciabatta rolls or sturdy hamburger buns
- Vegan butter for toasting buns (optional)
- 4 large lettuce leaves
- 2 ripe tomatoes
- 1 large avocado
- 4 to 8 basil leaves (optional)
Instructions
- Make the Basil Pistachio Pesto (see next recipe card). You can do this a few days in advance.
- Slice & press the tofu: Slice the tofu crosswise into ½” (12 mm) slabs. Cover with a thin dish towel (or a few paper towels); set a heavy book on top to press for 10 minutes to release some excess water.
- Meanwhile, make the Quick & Spicy Slaw. In a medium bowl, combine the cabbage, carrot, and jalapeño.In a small bowl, whisk together the lemon juice, vinegar, mustard, ½ tsp maple syrup, ¼ tsp kosher salt, and pepper to taste. Stream in the olive oil until emulsified. Taste, adding more olive oil for richness, more maple syrup for sweetness, or salt to taste.Pour dressing over veggies and toss to coat. Season to taste with salt and pepper or more olive oil or lemon juice as desired.
- Make the tofu batter: In a small bowl, combine the cornstarch, onion and garlic powder, 1 ¼ teaspoons kosher salt, and several cracks of black pepper. Whisk well to combine.
- Batter the tofu: Add the tofu slabs to a gallon-size ziploc bag. Pour the cornstarch seasoning on top. Seal the bag, and gently flip the bag back and forth and side to side several times until the tofu is well-coated, shimmying the bag as needed. Be gentle, taking care to not break the tofu (see Note 1).
- Grab a wire rack and fit it over a sheet pan or place a towel underneath it.
- Cook the tofu: Heat a large frying pan over medium-low heat for 2 minutes, then add the avocado oil and heat for 1 minute, or until shimmering. Increase the heat to medium if using nonstick, or just below medium if using carbon steel or cast iron. Carefully add half of the tofu (the tofu won’t sear evenly if you cook it all in one batch).Fry the tofu for 5 to 6 minutes until crispy and nicely golden brown on the bottom, rotating the pan occasionally for even heating and so the oil gets evenly spread out.Flip the tofu and cook for 3 to 5 minutes on the second side, or until golden brown and crisp on the other side (lower the heat if it starts to char). Transfer tofu to the wire rack.To prevent charring, before cooking the second batch of tofu, add another drizzle of oil to the pan and reduce the heat a touch. The second batch may cook slightly quicker.
- Sandwich Toppings: Slice the tomatoes and avocado. Sprinkle them with salt and pepper to season.
- Toast the rolls/buns. If desired, spread some butter onto each slice of bread; toast buttered-side down in the frying pan over medium or medium-low heat until golden brown. Or, toast in a toaster oven.
- Assemble: Spread about 1 tablespoon Basil Pesto across the surface of each slice of toasted bread. Add a lettuce leaf. Layer with crispy tofu, seasoned tomatoes and avocado, and some Quick Slaw. Top each with a basil leaf or two.
Notes
- If you don’t want to use a plastic bag, arrange the tofu slabs in a pie plate. Add the cornstarch mixture to a fine-mesh sieve and dust half of it on top of the tofu, using your fingers as needed to ensure the tofu is well coated. Flip over the slabs and dust on the remaining cornstarch mixture.
Big Vegan Flavor
Techniques and 150 recipes to master vegan cooking.
Basil Pistachio Pesto
Ingredients
- ⅓ cup (45g) roasted pistachios (see Note 1)
- 2 cloves garlic, chopped
- 3 cups (36g) fresh basil leaves, loosely packed
- 1 medium lemon, zested and then juiced
- 1 ½ tablespoons nutritional yeast, plus more to taste
- Sea salt and freshly cracked black pepper
- ⅓ cup (75g) extra virgin olive oil
Instructions
- Add the pistachios and garlic to a food processor and pulse repeatedly until you have a fine crumb (but not paste). Add the basil, half of the lemon zest, 1 ½ tablespoons (22 mL) lemon juice, black pepper to taste, and nutritional yeast.
- Blend until a paste forms, scraping down the sides as you go along. Push the paste into the middle of the food processor. With the motor running, stream in the olive oil to start to form a sauce.
- Scrape down the sides again, and stream in more oil as needed until you have a smooth yet thick texture. Taste for seasonings, adding salt, lemon, garlic, or nutritional yeast as needed.
Notes
- If your pistachios are salted, wait until the end to add salt to taste. If unsalted, start with ⅛ teaspoon sea salt and add more as needed.
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