Marinated Tofu Sandwich + Salad
A simple and flavorful meatless option that can be used in countless recipes. The tofu is marinated for 1 hour or overnight to give you a not-so-boring vegan meal. I suggest adding it to sandwiches and salads (using the marinade as a dressing), but the possibilities are endless!
Servings 4
Ingredients
- 1 bloc extra-firm tofu (420g)
Marinade
- 1/4 cup olive oil
- 1/4 cup low sodium soy sauce
- 1/4 cup balsamic vinegar
- 1 tablespoon prepared mustard
- 1 teaspoon smoked paprika
- 1 teaspoon oregano, dried
- 1 garlic clove, grated on a microplane
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest (optional)
Instructions
- In a small bowl, whisk together the ingredients for the marinade.
- Drain the tofu (press if desired). Slice the tofu into 9-10 rectangles (or little cubes if using in a salad) and place in an airtight container or plastic bag. Pour the marinade over the tofu, making sure to coat evenly. Marinate overnight or for at least 1 hour.
For Cooking
- Heat 1 tablespoon of oil in a cast iron skillet over medium heat. Place the tofu on the skillet and cook for 5 minutes on each side or until slightly crispy on the outside.
For a Sandwich
- Place 2 slices of cooked or uncooked tofu per sandwich (or more if desired) and add fillings of choice. I recommend cucumber, sprouts, leafy greens, purple cabbage, mustard, tomatoes and shredded carrots.
For a Salad
- Cut the tofu into little cubes and use as a salad topping. Use the marinade as a dressing.
Notes
Keep leftover tofu (cooked or not) in the fridge in an airtight container.
Low FODMAP Option: Skip the garlic and replace some of the olive oil with garlic infused oil. This tofu will then be low FODMAP at the recommended serving. You can use it in salads or sandwiches with low FODMAP ingredients.