Lip-Smacking Tofu Sandwich

This lip-smacking tofu sandwich has it all going on! Inside ciabatta bread are layers of marinated roasted tofu and eggplant, topped with tomatoes and avocado. It all sounds great, right? But what really launches this sandwich to the status of All Kinds of Wonderful has to be the spring garlic aioli. We really love our sandwiches, and while lots of things make really good sandwiches, there’s something special when all the parts come together to make great sandwiches. Plus, making this sandwich couldn’t be easier.

Tofu, Eggplant, Tomato and Avocado Sandwich
Serves 2 – 3

1/4 cup tamari
1/4 dry white wine
1 tablespoon ketchup
2 tablespoons rice vinegar
1/2 teaspoon liquid smoke
lots of black pepper
16 ounces extra-firm tofu, drained and pressed
1/2 to 1 cup vegetable broth
1 small eggplant, sliced laterally in 1/4 inch slabs
1 tablespoon tamari
1 tablespoon nutritional yeast
1 tablespoon olive oil
1 tomato, sliced
1 avocado, sliced
1/2 loaf ciabatta bread, sliced in half laterally
1/4 cup vegan mayonnaise (if you haven’t tried the reduced fat version, do!)
1 stalk and bulb spring garlic, chopped (or 2 cloves garlic, pressed)

Combine all ingredients about the tofu in a 9 X 13-inch rimmed baking sheet to make a marinade. Cut the tofu into 1/2 inch slices and marinate 1 hour or longer, turning occasionally. (I use a tofu express which really presses the tofu, so I just cut it laterally into 2 pieces to make it easy to put the sandwich together.)

In a magic bullet or blender, combine the mayonnaise with the garlic. Blend until smooth. Refrigerate until assembling the sandwich.
Lightly spray a baking sheet with nonstick oil. In a small bowl, combine 1 tablespoon tamari with the nutritional yeast and olive oil. When ready to roast, brush the eggplant slices with this mixture on both sides. Preheat oven to 400 degrees.

Add 1/2 cup broth to the tofu and marinade. Roast in oven for 1/2 hour, adding additional broth as needed and turning once. Roast the eggplant about 15 to 20 minutes, turning once and basting with the remaining mixture. It should be golden brown and just beginning to lightly crisp on the edges. (It’s hard not to eat the eggplant at this point, just warning you.)

Spread the top and bottom insides of the bread with the garlic aioli. Layer it with the tofu, eggplant, tomotoes and avocado. Sliced into serving sizes. This sandwich is great warm or at room temperature.

Don’t forget Food Network Friday which is wrapping up May 14th. If you have any questions about it while I’m gone, post on either Liz’s blog or Kim’s. They can give you the full story.

Coming soon: another book review and contest!

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  1. Posted May 11, 2010 at 1:49 pm | Permalink

    This sounds absolutely wonderful, Tami. I love the ingredients you chose for the marinade. And nothing’s better than a sandwich with avocado.

  2. Posted May 11, 2010 at 4:18 pm | Permalink

    Great looking sandwich! Tofu is so diverse and great sauteed and put smack in the middle of two pieces of good bread. I like all of the filling you used.

  3. Posted May 11, 2010 at 4:19 pm | Permalink

    This to me is the perfect summer beachside sandwich – every element meets my criteria for delicious and refreshing! YUM!

  4. Posted May 11, 2010 at 10:51 pm | Permalink

    heck yeah! i don’t use tofu that much, but i don’t know why – i love it. i actually just bought a couple tofu packs the other day – sounds like a great recipe!

  5. Anonymous
    Posted May 27, 2010 at 9:55 am | Permalink

    This is probably going to sound slightly inappropriate, but ‘teta’ means ‘tit’ in Spanish. As in, breast. So when I saw the name I basically read ‘boob sandwich’.

  6. Posted May 29, 2010 at 8:29 pm | Permalink

    Anonymous, thanks for letting me know! You can tell my two years of Spanish in high school that were a million years ago werer taught by a prim and proper teacher. I definitely didn’t mean boob sandwich!

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