The Flaming Vegan

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Tofu Club Sandwich
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Tofu Club Sandwich

Do you ever crave a dense texture like meat but are a vegetarian? Vegetables are fantastic, but their texture can not always fulfil that “meat texture” craving.. In this recipe it is possible to achieve the texture of a chicken club or turkey sandwich using organic tofu!

The secret of a perfect tofu sandwich is in the removal of moisture. The tofu should only be a few millimetres thick to reduce moisture, and to avoid your bread from getting soggy.


  • 1 package tofu, sliced no thicker than 5mm each
  • Slices of your favourite bread – toasted
  • Lettuce leaves
  • ½ avocado, sliced
  • ½ cup sliced shallots or onions
  • 2 cloves garlic, minced
  • mustard
  • 1 sprig of fresh rosemary or 1 teaspoon of dried rosemary
  • 3 fresh basil leaves per sandwich
  • 1 tomato, sliced
  • Tahini
  • salt to taste


In a heated and oiled frying pan, sauté shallots, garlic and rosemary until the onions become translucent. Add tofu and fry until golden, flipping after a few minutes to cook the other side. Once done, set aside and allow to cool for a few minutes. Because the tofu is thinly sliced, the texture will be crisp on the outside and soft in the middle.

Toast your favourite bread and spread tahini on each side. Arrange lettuce, mustard, sliced avocado, sliced tomato and the tofu. Before closing the sandwich, add three fresh basil leaves. This will give an extra hit of flavour. Slice diagonally and serve to your favourite person.



*Image courtesy Flickr creative commons.

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  1. Akanksha
    Thanks Lapis...this is just what I wanted..
    1. kristo
      haha! :) thanks!
      1. Akanksha
        "crave a dense texture like meat but are a vegetarian" - hmm..that's me! Tofu, soya chaap(Not sure wht they call it outside India) and organic wheat are best replacements for me so far. I guess you must not be a veg by birth, being from Canada?
        1. kristo
          That is correct! I am Italian - Canadian so there was a LOT of meat in my house growing up. Just looked up "soya chaap' and I want to try it so badly - I should to book a flight to India!
          1. Akanksha
            I tried it once at a restaurant and with the curry it tasted just like butter chicken :) Hold on there..I hope to find some way to make it at home.. Have you tried seekh kababs/shami kababs made of soya granules? They taste awesome..better than the meat ones.. Looks like I have a lot to share..look out for my next post!
            1. kristo
              Have not tried soy kebabs, but am experimenting with soy granules (TVP) as I write this. Can't wait to see your next recipe!
  2. Still Mind
    Still Mind
    Lapis, that's one good looking sandwich! It's making my mouth water just reading the recipe :-) I definitely gotta try this one! Voted!
    1. kristo
      1. Veganara
        Yep, this looks amazing, I will try this sometime too, have just voted. What type of tofu is it best to use, the extra-firm kind I presume? you say that it shouldn't be too wet. I gather that the extra-firm kind has had as much of the moisture removed as possible.
        1. kristo
          Thanks! Yes, extra-firm or firm would work well. You can also find "pressed tofu" in some East-Asian grocers, where most of the water has be removed. In the photo above, I used something similar to a medium-firm tofu because that is only kind of tofu density here :( It works well, but is a little more tricky to flip when cooking because of the slight softness.


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