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tofu sandwich recipe
- Total Time: 85 minutes
- Yield: 4 sandwiches 1x
- Diet: Vegan, Plant-Based
Description
This recipe offers a quick, satisfying spicy gochujang glazed tofu sandwich with tender tofu and crisp quick-pickled radishes. It’s a healthy, plant-based meal perfect for busy weeknights or meal prep.
Ingredients
- 14 oz extra-firm tofu, pressed and sliced
- 2 tablespoons naturally brewed soy sauce
- 1 tablespoon rice vinegar (for glaze base)
- 1 tablespoon sesame oil
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon maple syrup
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 1 teaspoon vegetable oil, plus more for cooking
- 8 slices artisanal white or whole-wheat bread
- 4 tablespoons vegan mayonnaise
- 2 oz fresh spinach or mixed greens
- 4–5 small radishes, thinly sliced (for pickling)
- 2 tablespoons rice vinegar (for pickling)
- 1 teaspoon granulated sugar (for pickling)
- Pinch sea salt (for pickling)
- 2 tablespoons chopped fresh cilantro or scallions (for garnish)
- 1 teaspoon mixed white and black sesame seeds (for garnish)
Instructions
- Press Tofu: Wrap tofu in paper towels, place between two plates, and weigh down for at least 30 minutes to remove excess water.
- Prepare Glaze: In a shallow dish, whisk together soy sauce, 1 tablespoon rice vinegar, sesame oil, gochujang, maple syrup, grated ginger, minced garlic, and 1 teaspoon vegetable oil until fragrant.
- Marinate Tofu: Slice the pressed tofu into ⅓-inch thick planks. Add tofu planks to the glaze, ensuring even coating. Let them marinate for at least 15 minutes, or up to 30 minutes, turning once.
- Pickle Radishes: In a small bowl, combine thinly sliced radishes with 2 tablespoons rice vinegar, 1 teaspoon granulated sugar, and a pinch of sea salt. Let sit for at least 10 minutes to quick pickle.
- Cook Tofu: Heat a 10-inch non-stick pan over medium-high heat with additional oil. Add tofu planks in a single layer and cook 3-4 minutes per side, brushing with glaze, until golden brown, caramelized, and crisp. (Alternatively, air fry lightly oiled tofu at 375F (190C) for 12-15 minutes, flipping halfway, until golden and crispy).
- Toast Bread: Lightly toast the 8 bread slices to your desired crispness.
- Assemble Sandwich Base: Spread vegan mayonnaise evenly on all toasted bread slices. On four slices, lay a generous handful of fresh spinach or mixed greens.
- Add Fillings: Arrange the cooked gochujang-glazed tofu planks over the greens. Drain the quick-pickled radishes and layer them generously over the tofu for a tangy crunch.
- Serve Sandwiches: Top with the remaining bread slices. Cut each sandwich diagonally into halves. Garnish with fresh cilantro or scallions and sesame seeds for a beautiful presentation.
Notes
Ensure tofu is pressed thoroughly for crispiness. For gluten-free, use certified gluten-free bread or lettuce wraps. This recipe is naturally vegan; verify mayonnaise is plant-based. If pan-frying, avoid overcrowding the pan and wait for a golden crust before flipping.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 sandwich
- Calories: 400 calories
- Sugar: 12 g
- Sodium: 750 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 22 g
- Cholesterol: 0 mg