Recipe: Vietnamese Tofu Sandwich
This delicious recipe was inspired by a friend and is utterly delicious, filling, satisfying and quick to make! The tofu is crispy and flavoursome and the meal makes a well balanced and hearty lunch or dinner whether you are at home or at work.
Ingredients:
1 Cauldron block of Tofu, drained and chopped into 4 slices lengthways
Baguettes of choice (We used Gail's sourdough baguette)
50g Cornflour
8 tbsp ketchup
4 tbsp sriracha
4 tbsp nutritional yeast
4 tbsp garlic powder
3 tbsp olive oil
4 tbsp soy sauce
Spring onions, diced into circles of cut into lines
2 Tomatoes, chopped into slices
1 carrot, grated
1/4 cucumber, cut into thin lines
5 radish, cut into thin circles
1 bag bistro salad leaves
Method:
- After draining and slicing the tofu, lay them onto a baking sheet or foil.
- Top each with olive oil follow by cornflour until evenly covered. Use tongs to flip them and repeat the olive oil and cornflour process.
- Repeat the process with the tongs to cover each side of every tofu with: ketchup, sriracha, soy sauce, garlic powder and the last addition being nutritional yeast. You can also top with chilli flakes if you prefer extra spice.
- Place the tray into the oven at 200 degrees for 10 minutes. At this point, flip the tofu and bake for another 10 minutes.
- Meanwhile, cut warm baguette lengthways and add a drizzle of ketchup to one side followed by leaves and carrot, and top the other side with radish, cucumbers and tomatoes.
- Once the tofu has baked, place two tofu slices next to one another on the baguette.
- Close, cut the baguette into two and serve with a green salad garnish.








