Baked Tofu for Sandwiches

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


Ingredients

  • 1 block extra-firm tofu
  • 1 Tbsp olive oil
  • 1 Tbsp soy sauce
  • 1 Tbsp cornstarch
  • 1 tsp garlic powder

Directions

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.

Chef Maitri Carmichael brings a creative and peaceful energy to every plate. She grew up in Toronto with a British Grandma and an Italian Nonna who showed their love through food, then she moved to the San Francisco Bay Area for 15 years, spending her free time at community farms and zen kitchens. Originally a scientist and biotech entrepreneur, she graduated from the Vegan Chef School in London (2021) and the Raw Food Culinary Academy in Vancouver (2023), and is now settled in Hawaii.

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