We love a good sandwich. With another heat wave and a busy schedule we figured it’s good to add another one to the go-to pile! This tofu sandwich recipe is delicious, easy to put together, and perfect to prep ahead!
Ingredients:
For the tofu:
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1 block tofu, extra firm
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1 1/2 tablespoons tamari, or soy sauce, low sodium
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1 small butternut squash
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2 teaspoon onion granules
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1 teaspoon smoked paprika
For the dressing:
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3/4 cup Greek Yogurt or plant-based one
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1/2 cup roasted peppers, minced
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1/2 teaspoon jalapeno or red chili
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1/2 teaspoon cumin powder
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1/2 teaspoon coriander powder
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1/2 teaspoon smoked paprika
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2 tablespoon parsley
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1/2 teaspoon black pepper
To assemble:
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4 slices of your favorite whole grain bread (we like seeded)
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4-8 leaves of butter lettuce (depending on size)
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2 vine tomatoes, sliced
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Sprouts to garnish
Preparation:
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To bake the tofu and roast the butternut, preheat oven to 400ºF.
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For the tofu: Press the tofu gently between paper towels by hand to allow the excess moisture to be released from it. This will cut down on baking time. Cut the block into 8 slices.
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On a plate, cover the tofu slabs with the tamari. Place slabs on a layered parchment paper pan and bake for about 30-45 minutes, turning tofu halfway through cooking time. Remove and let cool while you assemble all other components.
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For the butternut: Cut off the seed bell of the butternut, just using the straight neck. Peel and slice the butternut neck into 6-8 1/2 inch slabs, depending on how thick it is.
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Use parchment paper and place the butternut slabs on the pan. Sprinkle with 1/2 t sea salt, onion granules and smoked paprika and place in the oven. Allow to roast for 12-15 minutes or until tender. Remove from oven and allow to cool.
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For the Dressing: In a small bowl, mix all ingredients well. Set aside. This makes a great sandwich spread or dip and is delicious brushed on roasted vegetables.
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Assembling the sandwiches: For each sandwich, spread a bit of dressing one the bread. Start building the sandwich, in the following order: lettuce, baked tofu slices, roasted butternut plank, tomato and sprouts. Optional: Top with another piece of dressed bread and/or a side salad. Serves 4.
