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Sweet-and-Sour Baked Tofu Sandwiches

Stuff marinated, baked tofu into a crusty roll with crunchy cabbage, refrigerate it, then grab it on your way out the door the next morning for an on-the-go version of a Vietnamese bahn mi sandwich. Out of cabbage? (Or tired of it?) Thinly sliced Belgian endive or chopped kale makes an excellent substitute.

Ingredients: 

Ingredients: 

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1½ Tbs. low-sodium soy sauce
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1½ Tbs. lime juice
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1 Tbs. Thai sweet red chile sauce
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½ Tbs. olive oil
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½ tsp. brown sugar
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½ 14-oz. pkg. extra-firm tofu, cut into 6 slices and patted dry
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2 green onions, thinly sliced
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2 Tbs. coarsely chopped roasted, unsalted peanuts
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1 Tbs. grated fresh ginger
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1½ cups finely shredded red cabbage
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2 4-inch ciabatta rolls, halved lengthwise

Instructions: 

1. Preheat oven to 400°F. Lightly oil 8-inch square baking dish. 2. Whisk together soy sauce, lime juice, chile sauce, oil, and brown sugar in medium bowl. Add tofu slices to bowl. Marinate 10 minutes, turning twice. 3. Transfer marinated tofu to baking dish. Sprinkle with green onions, peanuts, and ginger. Spoon all but 1 1/2 Tbs. marinade over top. Bake 30 minutes, or until golden. Cool. 4. Toss cabbage with reserved 1 1/2 Tbs. marinade in bowl. 5 | Hollow out excess bread from center of rolls, and discard. Place 3 tofu slices on bottom half of each roll, and top with cabbage. Close sandwiches, cut in half, and wrap tightly in plastic wrap. Store overnight in refrigerator.

Nutrition Information: 

Calories: 
358
Protein: 
18 g
Total Fat: 
14 g
Saturated Fat: 
2 g
Carbohydrates: 
40 g
Cholesterol: 
0 mg
Sodium: 
748 mg
Fiber: 
5 g
Sugar: 
8 g
Yield: 
Serves 2

Comments on this Recipe

Really, all I'm asking for is some low carb recipes...

Made this for weekday lunches, husband (who is not vegetarian) loves them and begged me to make them again. The ginger was a little strong so I would pull back on the amount, also I added grated carrots for a little extra crunch and color. Otherwise though, this is an excellent recipe!

Marinade seems excellent

Do you have to refrigerate these or can you eat them right away?

I make a double recipe and we eat these for lunch on weekdays, or when we go camping or anytime really- they are DELICIOUS! I make extra marinade and add shredded carrots to the cabbage for added color and crunch. I have had them both refrigerated and fresh and they are delicious either way. If you make the extra marinade and pour a little into each sandwich you get the same bread soaking effect as you would by refrigerating overnight. Delicious. MAKE THESE TODAY!

Don't throw away the excess bread,refrigerate it to make bread crumbs.

So glad this recipe popped up in my Facebook feed. I just made it, and it's perfect! I'll definitely be making it again very soon. Thanks!