Hot Tofu Sandwiches

Main courses

Hot Tofu Sandwiches

4 portions


10 minutes


20 minutes

by Stéphanie Côté

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  • 454 g (1 lb) extra-firm tofu
  • 60 ml (1/4 cup) cornstarch
  • 60 ml (1/4 cup) canola oil
  • 1 tray white mushrooms, sliced
  • 1/2 red onion, minced
  • 1 ciabatta baguette, cut in 4
  • 85 g (3 oz) creamy goat cheese (or other cheese of your choice)
  • 500 ml (2 cups) baby spinach


  • 30 ml (2 tbsp) sodium-reduced soy or tamari sauce
  • 30 ml (2 tbsp) canola oil
  • 30 ml (2 tbsp) Red Star nutritional yeast
  • 30 ml (2 tbsp) maple syrup
  • 1 clove garlic, minced
  • 5 ml (1 tsp) toasted sesame oil
  • 2.5 ml (1/2 tsp) sambal oelek


  1. Cut tofu in half across its width, then each half into 3 thick slices.
  2. Blend the marinade ingredients in a large bowl or airtight freezer bag. Marinate tofu slices 1 hour at room temperature or several hours in the fridge
  3. Remove tofu from marinade and squeeze between sheets of paper towel. Coat them in cornstarch and shake off excess.
  4. Heat half the oil in a large pan. Brown mushrooms and onion, stirring occasionally, for 10 minutes or until they’re cooked. Transfer to a plate and keep warm.
  5. Heat the rest of the oil in a pan and brown the tofu slices 5 minutes on each side or until they’re crusty and golden.
  6. Put cheese on ciabattas, then slices of tofu, and cover with the mushroom-onion mixture. Top with baby spinach.

Additional Information

RESTING TIME: 1 hour or more