Who doesn’t love a good sandwich? This baked tofu will rock any kind of bread you pair with it, from baguette to brioche to regular sliced bread.
We had ours with Caesar-dressed kale in the sandwich to fancy it up, and sliced it into tiny dainty tea-sized bites.
You can also eat the baked tofu straight up or use it in other recipes. It’s so addictive!
This recipe is part of the zero-waste, plant-based tea party I designed in honor of the Queen’s passing.
I made blueberry chocolate tarts, mushroom choux bites, lemon raisin scones and these crispy tofu kale caesar sandwiches – using only ingredients that I had leftover in my fridge or freezer.
This was the final challenge in the very first season of the Great British Bakeoff, which I am following along and making all vegan.
The Queen has been a deep source of inspiration and perseverance to me, so this tea party of tribute is a small token of my gratitude.
I wasn’t in the right country to stand in line to pay my respects, so I stood in my kitchen and baked instead, hoping that was enough.
Wishing you all a beautiful day with many peaceful moments.
Great British Bakeoff Vegan: Season 1, Episode 6 (Final Week), Showstopper
- 1 block extra-firm tofu
- 1 Tbsp olive oil
- 1 Tbsp soy sauce
- 1 Tbsp cornstarch
- 1 tsp garlic powder
Cut your tofu into strips (for sandwiches) or cubes (to top a salad or a stirfry). Mix gently in a bowl with all the other ingredients and let it soak while the oven is heating up.
Spread the marinated tofu on a parchment-lined baking sheet. Bake at 400F for about 25 minutes, mixing it around gently half-way through. It will be nice and golden and crispy.
Use your baked tofu for sandwiches, salads, stir-fries, or enjoy straight from the oven! If you want to try the kale Caesar version I made, the recipe for my plant-based Caesar dressing is here.