Grilled Tofu Sandwiches with Lemon Aioli
- Prep Time 0:10
- Cook Time 0:10
- 13 Comments
I always forget how much I like tofu as a sandwich filling. I think of it for stir-fries and curries but somehow sandwiches fall off my tofu radar. Thank goodness I remembered because this one is a winner.
This meaty grilled tofu preparation is one that even the most finicky carnivore will crave. Vegans can easily sub soy mayonnaise for the regular stuff.
I highly (like, highly) recommend serving these with sweet potato fries.
- 2 tbsp extra virgin olive oil plus more for the pan Pantry
- 4 tbsp balsamic vinegar Pantry
- leaves from 1 sprig fresh rosemary, chopped $1 for a bunch
- 2 cloves garlic, minced, divided Pantry
- salt and pepper to taste Pantry
- 8 oz. firm tofu, sliced into 3“x3” squares, about 1/4” thick $1.50 for 14 oz.
- 1/2 red onion, sliced 0.50
- 2 sandwich rolls (I’m fond of Earth Grains Thin Buns) $3 for 8 rolls
- 3 tbsp mayonnaise Pantry
- juice of 1/2 lemon $0.50
- 1 handful fresh baby spinach $1 for 2 cups
Total Cost of Ingredients $7.50
Combine olive oil, balsamic vinegar, rosemary, one minced clove of garlic, salt and pepper to taste in a bowl and mix well.
Place sliced tofu in a shallow pan or baking dish and cover with marinade. Cover with plastic wrap and refrigerate for fifteen minutes.
Once tofu has marinated, heat a grill or grill pan over medium-high heat and brush with olive oil. Grill tofu and onions (at the same time if the grill/pan is big enough) until charred on both sides. Add salt to taste if needed.
Toast the sandwich buns if desired.
Mix together the remaining garlic clove, the mayonnaise, the lemon juice and salt and pepper to taste. Spread on both sides of each bun.
To assemble the sandwiches, divide the spinach, tofu and grilled onions between the buns. Serve warm.
Makes 2 sandwiches.