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Crispy Tofu Sandwich with Herbed Aioli Recipe

Crispy Tofu Sandwich with Herbed Aioli recipe


This is a yummy sandwich with crunchy tofu and fresh veggies. It has a special sauce made from herbs and mayo. You put everything between toasted bread and it's ready to eat!


4 Whole Wheat Sub Rolls
560 g Extra-Firm Tofu
100 g All-Purpose Flour
150 ml Almond Milk
100 g Italian Seasoned Breadcrumbs
4 Tbsp Vegan Aioli
2 Tbsp Fresh Chopped Basil
2 Large Tomatoes, sliced
1 Large Avocado, sliced
60 g Baby Spinach
Sunflower Oil for frying


Press the tofu for 20 minutes to remove excess moisture, then cut each block into 6 slices.
Prepare a batter by whisking together the flour and almond milk in a bowl until smooth.
Place the Italian seasoned breadcrumbs in a separate bowl.
Dip each tofu slice into the batter, then coat with breadcrumbs.
Heat sunflower oil in a frying pan over medium-high heat. Fry the tofu slices for 3 minutes on each side until crispy and golden. Drain on a paper towel-lined plate.
In a small bowl, mix the vegan aioli with chopped basil to create a herbed aioli spread.
Slice the whole wheat sub rolls and toast them cut side down in a dry pan until lightly browned.
Spread the herbed aioli on the bottom half of each roll. Layer with crispy tofu, avocado slices, tomato slices, and baby spinach.
Top with the other half of the roll, press down gently, and serve immediately.

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