The star ingredient here is, of course, the tofu. It is cooked without marinade first to facilitate a crispy edge, and then coated with a mix of sriracha, liquid smoke, maple syrup and soy sauce. Simple, but amazing. Spinach and red pepper finished off my sandwich filling, although if you are into mayonnaise you could add a vegan variety, or if you like your bread spread with something, tahini or non-dairy spread could be additional options too.
Spicy and smoky tofu sandwich
A simple but effective lunch
Makes enough tofu for 4 sandwiches
Author: Bite-sized thoughts
350g block firm tofu, pressed and then cut into thin squares
Oil spray or a drizzle of oil
1/2 tsp liquid smoke
1 tsp soy sauce
1 tsp sriracha (or to taste)
1 tsp maple syrup
1 tsp water
Spinach, sliced red pepper and bread, to serve
After pressing and slicing your tofu, heat a non-stick pan over high heat. Spray or drizzle with oil and then add the tofu pieces in a single layer (I had to place some up the sides to fit them all in). Cook for 3-5 minutes before flipping and repeating for the other side. The pieces should be golden and just starting to crisp up.
Meanwhile, mix together the liquid smoke, soy sauce, sriracha, maple syrup and water.
When the tofu is golden and starting to appear crisp, reduce heat to medium-low and pour the marinade mix over your tofu. Shake the pan to coat all tofu pieces and then cook for a further 5-10 minutes, turning regularly, until the marinade is absorbed and the tofu browned.
Create your sandwich with tofu pieces, spinach, pepper and any other desired ingredients.
Are you a sandwich person? Do you have any favourite varieties?