Baked Tofu Sandwich

Name: Baked Tofu Sandwich
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1-16 ounce block super firm tofu ((or extra-firm tofu, pressed) patted dry); 2 Tablespoons balsamic vinegar; 1 Tablespoon Dijon mustard; 1 Tablespoon tamari ((or soy sauce, if not gluten-free)); Sliced bread and your favorite toppings (for serving)

It's easy to turn a block of tofu into a deli-style meat alternative to make a delicious Tofu Sandwich with your favorite bread and toppings. Seasoned with balsamic vinegar, tamari, and Dijon mustard and baked in the oven, the thin tofu slices are ready to enjoy warm or cold in 30 minutes.

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Special diet: gluten-free, nut-free, oil-free, vegan

Sandwich made with baked tofu, avocado, tomatoes, lettuce, and sourdough bread.

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Inspired by the flavors of my balsamic tofu recipe, this Tofu Sandwich is an easy lunch or dinner you can customize to suit your taste.

The savory baked tofu slices go well with just about any type of bread, veggies, and condiments. And they're easy to make in the oven without using any oil.

It's one of my favorite ways to use tofu!

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Why you'll love this recipe
Ingredients
Instructions
Amy's tip
Serving suggestions
Storing
Recipe FAQs
More vegan baked tofu recipes
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💬 Comments

Why you'll love this recipe

The tofu is easy to prepare in 30 minutes with only 4 ingredients and is oil-free. Plus no marinating time!
The slices can be enjoyed warm or cold, just like traditional deli meat.
You can make the tofu in advance for easy sandwich meals the whole family will love.

Ingredients

Block of tofu and bottles of balsamic vinegar, tamari, and Dijon mustard on a cutting board.

For the tofu slices:

Tofu: Look for super firm vacuum-packed tofu which doesn't require pressing. I recommend Trader Joe's (and other store brands), Nasoya, and Wildwood Organic. Extra-firm tofu may be used, but you'll need to press it to remove the excess water.
Tamari: Feel free to substitute soy sauce if you're not gluten-free.

For the sandwiches: Choose your favorite sliced bread, toppings such as lettuce and tomatoes, and condiments. Sandwich spreads such as vegan mayo, mustard, and Thousand Island all work well.

For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.

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Instructions

Slicing the tofu, whisking together the marinade, dipping a slice of tofu in the marinade, and the finished baked tofu slices.

Use a chef's knife to thinly slice the tofu into approximately 16 pieces.
Whisk together the balsamic vinegar, Dijon mustard, and tamari.
Dip each slice into the mixture so that each side is coated, then place in a single layer on a sheet pan lined with parchment paper.
Bake, flipping halfway through, until the tofu slices appear dry and lightly browned.

Amy's tip

A fork works well for carefully flipping over the slices of tofu.

Serving suggestions

My favorite way to build a tofu sandwich is to make it like a vegan bacon lettuce tomato avocado (BLTA) sandwich. In the photos I used gluten-free sourdough bread, vegan avocado oil mayo, sliced avocado and tomatoes, and green leaf lettuce.

It's delicious served with a side like lemon and oregano potato salad, cucumber orzo pasta salad, or lemony cabbage salad.

Or try it with a bowl of soup like vegan minestrone or lemony white bean soup.

Storing

Leftover tofu slices can be refrigerated in an airtight container for 4 to 5 days.

Recipe FAQs

Does super firm tofu need to be pressed?

Super firm tofu does not need to be pressed. If you can't find super firm tofu, you can use extra firm and press it for 15 to 30 minutes to remove the excess water.