Crispy Tofu Sandwich

  • Author: Shannon
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 50 minutes
  • Yield: 3 large sandwiches or 6 small sandwiches 1x



Crispy Baked Tofu

  • 16 oz block firm tofu, drained and pressed*
  • 2 tsp extra-virgin olive oil
  • 2 tbsp corn starch
  • 3 tbsp low-sodium tamari
  • 3 tbsp pure maple syrup
  • 1 tsp organic rice vinegar
  • 2 large garlic cloves, minced
  • 1, 1″ piece of ginger, peeled and minced
  • 12 scallions, white and light green parts, thinly sliced for garnish (optional)
  • 23 tbsp fresh cilantro leaves for garnish (optional)

Vegan Caramelized Onion Aioli

  • 1 1/2 cups yellow onion (about 1 large onion), diced
  • 1/2 tbsp extra-virgin olive oil
  • 3/4 cup vegan mayo, such as JustMayo
  • 1 tbsp fresh lemon juice
  • 1 tsp flaky sea salt
  • 1/4 tsp ground pepper
  • 12 garlic cloves (depending on your garlic loving level), minced

Crispy Tofu Sandwich

  • crispy baked tofu
  • vegan caramelized onion aioli
  • 1 English Cucumber, cut into thin slices or matchsticks
  • 34 medium-sized rainbow carrots, julienned or shredded
  • sandwich buns (or bread), gluten-free if desired


Crispy Baked Tofu

  1. Pre-heat the oven. Pre-heat the oven to 400 degrees F. Line a baking sheet with parchment paper and set it aside.
  2. Prepare the tofu. Cut the tofu into six, 1/2-inch thick slabs. In large shallow bowl, use clean hands to evenly coat the tofu slabs with the olive oil and then the corn starch. 
  3. Bake the tofu. Arrange the tofu slabs on the baking sheet spread out in an even layer. Bake the tofu for 15 minutes. Flip the tofu, then bake for another 15 minutes. Flip the tofu once more, and bake for another 5-10 minutes (for a total of 35-40 minutes). Remove the crispy baked tofu from the oven and allow the baking pan with the tofu to cool on a wire cooling rack. Remove the crispy tofu and place it back in the large, shallow bowl (cleaned).
  4. Make the sauce. Heat a large non-stick or cast-iron skillet over medium-high. Whisk the tamari, maple syrup, brown rice vinegar, garlic cloves and ginger together in a small bowl, then pour the mixture into the heated skillet. Cook the sauce until thickened, about 4-5 minutes.
  5. Coat the tofu. Pour the sauce over the crispy baked tofu. Use a wooden spoon to carefully and evenly coat the tofu. Top with fresh cilantro and scallions for garnish. 

Vegan Caramelized Onion Aioli

  1. Caramelize the onions. While the tofu is baking, warm the olive oil in a large non-stick or cast iron skillet over medium-heat. Add the diced onion and cook, turning down the heat as needed and stirring frequently until the onion is caramelized (about 20 minutes). Transfer the caramelized onions to a small bowl and allow them to cool in the refridgerator.
  2. Make the aioli. Once the onions are relatively cool, add them to a food processor with an s-blade or a high-speed blender, along with the mayo, lemon juice, salt, pepper and garlic. Whirl away until the aioli is relatively smooth and creamy. Adjust seasoning (salt, pepper and/or lemon juice) as desired.


  1. Toast the buns. Lightly toast both sides of each bun in a toaster. 
  2. Make the sandwich. Spread some of the aioli on each bun slice. Add a portion of the shredded carrots to the bottom bun half, then top with two slabs of crispy baked tofu (for a smaller sandwich, top with only one slab). To the other bun half, add some of the cucumber. Put the sandwich halves together and enjoy!


  • *Press the tofu per your favorite method to drain out excess water.
  • If you’re pressed for time, swap out the vegan caramelized onion aioli for this spicy sauce
  • The vegan caramelized onion aioli will keep refrigerated in a tightly sealed container for about a week.