Grilled Tofu Sandwiches Recipes

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GRILLED TOFU SANDWICH



Grilled Tofu Sandwich image

Great sandwich when you're short on time and hungry!!

Provided by Cindy

Categories     Main Dish Recipes     Sandwich Recipes

Time 15m

Yield 2

Number Of Ingredients 7

2 pita bread rounds
3 tablespoons mayonnaise
3 tablespoons tahini (sesame-seed paste)
1 tomato, sliced
4 slices firm tofu
1 dash soy sauce
1 pinch salt

Steps:

  • Preheat your oven's broiler.
  • Split the pita breads in half so that you have 4 round pieces. Spread mayonnaise on one half of each one, and tahini on the other half. Place tomato slices onto the mayonnaise halves, and sprinkle with a pinch of salt. Place 2 slices of tofu onto the tahini halves, and sprinkle a few drops of soy sauce over. Place the open sandwiches on a large baking sheet.
  • Broil in the preheated oven until hot and bread is slightly toasted, about 4 minutes. Close the halves of each sandwich together, and cut into wedges to serve.

Nutrition Facts : Calories 549.2 calories, Carbohydrate 44 g, Cholesterol 7.9 mg, Fat 34.9 g, Fiber 4.7 g, Protein 19.5 g, SaturatedFat 5.1 g, Sodium 582.6 mg, Sugar 3.5 g

GRILLED TOFU



Grilled Tofu image

Pouring hot marinade over tofu slices encourages faster absorption of flavors, eliminating the need to marinate overnight. In a pinch, this method yields tasty results in three hours, but the recommended six hours deliver a much more complex, richer flavored tofu. Grilled, it makes a versatile side dish and is delicious warm or at room temperature. Pair it with steamed rice and a simple green salad, or turn the tofu into satisfying vegetarian sandwiches by tucking it into pita bread with lettuce and avocado.

Provided by Kay Chun

Categories     dinner, main course

Time 6h20m

Yield 4 servings

Number Of Ingredients 8

1 (14-ounce) block extra-firm tofu, sliced crosswise into eight equal slices (about 1/2-inch thick)
2 tablespoons safflower or canola oil, plus more for greasing grates
2 tablespoons minced garlic
1 tablespoon minced fresh ginger
1/3 cup low-sodium soy sauce
2 tablespoons turbinado sugar
1/2 teaspoon black pepper
2 tablespoons chopped scallions

Steps:

  • Arrange sliced tofu in a single layer on a paper towel-lined plate. Press top with more paper towels to remove excess water. Arrange tofu in a 9-by-13-inch baking dish, or any shallow dish that can hold the tofu in one layer.
  • In a small saucepan, combine oil, garlic and ginger over medium; bring to a simmer. Cook, stirring frequently, until softened and fragrant, 2 minutes. Add soy sauce, sugar, pepper and 1/4 cup water, and cook, stirring to dissolve the sugar, about 2 minutes.
  • Pour hot marinade over tofu. Gently turn tofu slices to evenly coat, then cover dish tightly with plastic wrap to seal in heat. Refrigerate for 6 hours (or up to 8 hours), flipping tofu slices halfway through.
  • Heat grill to medium and grease grates well (or heat a cast-iron grill pan over medium and lightly grease). Grill tofu over direct heat until golden and caramelized, about 3 minutes per side.
  • Meanwhile, transfer marinade to a small saucepan over medium and warm through, 1 to 2 minutes. Stir in scallions.
  • Transfer tofu to a serving plate and spoon over the sauce. Serve warm.

GRILLED TOFU SANDWICHES



Grilled Tofu Sandwiches image

Marinated in Sriracha, tofu takes on a hint of sweet chile. Quick-pickled carrots add acidity and crunch.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 14

12 ounces extra-firm tofu, drained and sliced into 1/2-inch slabs
2 tablespoons fish sauce
1/4 cup plus 2 tsp rice wine vinegar
1 tablespoon brown sugar
1/2 small shallot, thinly sliced
1 teaspoon Sriracha
2 teaspoons freshly grated ginger
1 large carrot, thinly julienned
Coarse salt
Vegetable oil, for pan
Extra-virgin olive oil, for brushing
2 6-inch baguette pieces, split
1/2 cup fresh cilantro sprigs
1/2 cup fresh mint leaves

Steps:

  • Press tofu.
  • Whisk together fish sauce, 1/4 cup vinegar, sugar, shallot, Sriracha, and ginger. Transfer tofu to a baking dish and top with marinade. Marinate at room temperature, 30 minutes.
  • Meanwhile, toss carrots with remaining vinegar. Season with salt and refrigerate.
  • Preheat a grill or grill pan to medium-high heat. Coat with vegetable oil and add tofu (reserve marinade). Grill, turning, until crisp and charred in spots, 2 to 3 minutes per side.
  • Generously brush cut sides of baguette with olive oil. Grill until toasted and golden, about 1 minute. Top bread with grilled tofu, carrots, herbs, and a drizzle of reserved marinade.

Nutrition Facts : Calories 368 g, Fat 15 g, Fiber 5 g, Protein 24 g, SaturatedFat 2 g, Sodium 1682 g

EASY-AS-1-2-3 VERSATILE GRILLED TOFU CHUNKS OR SANDWICH SLICES



Easy-As-1-2-3 Versatile Grilled Tofu Chunks or Sandwich Slices image

As versatile as it easy nutritious and simple! Great to eat on its own, as a pizza topping, or in a burrito when hot, and can be cooled for sandwiches, so this is really convenient to make for just 1 or 2 people and have leftover to use for sandwiches (cheaper than storebought faux-meat products.) For added convenience, you can marinate ahead of time if you want. This is open for adding any kinds of herbs and spices you like but you just can't go wrong with the simplicity of salt and pepper, plus I think the olive oil and soy sauce give a simply pleasant flavor. Can also use tamari or Braggs instead of soy sauce, the latter is just what I always have on hand. Some nutritional yeast would also add vitamins and a pleasant cheezy flavor. If nuked right, I can get about 8-9 nice thick "cutlets" :) Prep and cook times are estimated but relative to other cooked tofu recipes it is quick and easy.

Provided by the80srule

Categories     Lunch/Snacks

Time 30m

Yield 8 slices, 8 serving(s)

Number Of Ingredients 5

1 (17 ounce) package firm tofu (or extra-firm)
2 tablespoons olive oil
1 tablespoon soy sauce
1/2 teaspoon black pepper
1/4 teaspoon kosher salt

Steps:

  • In a small bowl, make the marinade by mixing the oil and soy sauce together with the salt and pepper, and/or extras if you like-- such as fresh herbs, Season-All, some nutritional yeast, a zesty spice like Ras El Hanout, you name it.
  • or a different liquid like vinegars or tahini. Some marinade ideas-2TB olive oil + 1TB tahini + 1 tsp cumin for a Middle Eastern flavor, 2TB olive oil + 1 TB soy sauce + 1 tsp white vinegar + 1 tsp lemon pepper for a "faux fish" flavor, 2TB olive oil + 1TB soy sauce + 1 tsp taco seasoning + 1/2 tsp nutritional yeast for a Mexican flavor, 2TB olive oil + 1TB balsamic vinegar + 1 tsp oregano + 1/2 tsp ground rosemary for an Italian flavor, 2TB olive oil + 1TB soy sauce + 1 tsp red wine vinegar + 2 tsp nutritional yeast + 1/2 tsp turmeric + 1/4 tsp cumin.
  • Ok, these next few steps in drying out the tofu are super-important and dependent on your microwave's strength-- I get about 8-9 slices if this nukes right, but they can get crumbly and fall to pieces if not left in long enough. (Still edible, but the "cutlet" form is easier to grill and make sandwiches with.).
  • First, you have to cut open the tofu packet and get ALL the liquid out while carefully making sure you don't tear up the tofu brick.
  • Place the brick on a microwave-safe dish and nuke in 30 or 45 second intervals on high until most of the water is out-- you'll see water come out on the sides between nukings. Blot it with a clean dish towel or some paper towels, and repeat this until little to no water comes out the sides-- but don't overcook!
  • Turning over the brick onto the opposite side and wiping up the water coming out of the bottom helps speed this up.
  • Cut into rectangles (or another shape if you like, I get about 8-9 rectangles this way.) Put the dried out tofu into a large tossing bowl. Pour on the marinade.
  • Toss well to coat. If you didn't nuke for long enough, it can crumble in this step. It's ok, will still be edible, you'll just have more and smaller pieces.
  • If you plan on cooking at a future point, put into an airtight container and refridgerate to grill at a later date.
  • If you want to cook it now, let the marinade sit on the tofu for about 10-15 minutes. Tofu is very absorbent, all that great flavor soaks through this way.
  • Grill them! I wouldn't know how to do this on an outdoor grill, but I use a mini George Foreman grill that works perfect, about 5 minutes does it. You can also use a stovetop grill pan, about 5 minutes on each side.
  • For sandwich slices to eat cold--let the grilled tofu cool for about 20 minutes then wrap in plastic wrap or an airtight container and refridgerate.
  • Use your imagination in serving and enjoy!

Nutrition Facts : Calories 73.7, Fat 5.9, SaturatedFat 1, Sodium 187.5, Carbohydrate 1.2, Fiber 0.6, Sugar 0.4, Protein 5.2

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