Tofu Sandwich

Today, I want to show you how to make breaded tofu without using eggs. And then… how to make a delicious sandwich with it.

First of all, remember the egg substitution list? well, today we will be using ground flaxseeds for the breaded tofu. So keep that in mind.

Second, for the sandwich,  we are going to learn to make a carrot mayo and a mix of yummy veggies to go with it.

Recipe for: about 2 servings           Serving size: 1 sandwich             Total Cook and prep. time: 1hr.


Breaded Tofu

  • 1 box of organic firm tofu (I used Nasoya®)
  • original style bread crumbs
  • 3 tbsp of grounded or milled flax seeds (I used Stober Farms®)
  • 12 tbsp of water
  • salt and lemon pepper seasoning (I used Badia® a spanish brand)

Carrot Mayo

  • 4-5 carrots
  • 2 tbsp of olive oil
  • 1 tbsp of lemon juice
  • salt and garlic seasoning

Sandwich filling

  • 1 cup of organic arugula and spinach mix
  • vegan mozzarella sliced cheese (I used GoVeggie®)
  • 1/3 of a cup of green onions
  • 8 oz of sliced mushrooms
  • 2 tbsp of olive oil
  • imitation bacon bits
  • salt
  • leek seasoning (I used Alicante® seasoning) but you can season it with the herbs you like.
  • Whole grain sandwich bread! (I used my favorite! Silver Hills® Squirrelly Bread)


Breaded Tofu

1- Mix the grounded flaxseeds with the water, salt and lemon pepper in a bowl.

2- Wash and drain tofu. Cut it in “cassette” size rectangles (about 1 inch thick)

3- Just like you would bread with eggs, cover the tofu all around with the flaxseed mixture and then pass through the bread crumbs.

4- Cook in the oven until the bread is golden enough and hard enough to not fall apart. You will need to turned them one time. Be careful, it will fall apart more than tofu breaded with eggs, try to not let the bread fall off the tofu.

Carrot Mayo

1- Peel the carrots. Cut them very small. Cook with enough water to cover them.

2- When they’re soft let them cool down and then blend with the olive oil, lemon juice, some salt and garlic seasoning until creamy.

3- Refrigerate.

Sandwich filling

1- Saltee green onions, imitation bacon bits and mushrooms (washed and sliced) with olive oil, salt and leek seasoning.

2- When making the sandwich, use a whole grain sandwich bread and add all the components: carrot mayo, breaded tofu, mushrooms, vegan cheese and fresh arugula and spinach.

All done! Enjoy!

Tagged , , , , , , , , ,

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

Natural Expat

Living Naturally, Anywhere

Vegan Gourmand

All About Good Food & Great Health

The Health Care Spectator

Your Ultimate Resource for Healthy Empowerment

Cocina sana con Ernest Subirana

Blog de cocina donde encontraréis recetas y recomendaciones para una vida saludable


Sweet Musings with a Bitterly Sharp Wit

Traduce sin TACC

Recetas sin gluten (y veganas) traducidas del Inglés

Fae's Twist & Tango

Magazine of a Storyteller... articles about world cultures, travel, and recipes with a twist and tango ♪ ♪ ♪ ...

Caldo de Cultivo

Viviendo vegano / Cocina vegana

Live Blissful

delicious plant-based recipes

Bunny Kitchen

Exploring the possibilities of cruelty free food

Lori Leigh Wilson

Tell Me A Story

More Than Greens

Mostly vegan/always vegetarian food, cruelty-free beauty, travel, and nature.

Meanderings Abound

Musings and more

Beyond Vegetarian

Want to be healthy and still eat yummy food??!! Here I will share facts about nutrition, food and healthy choices along with some recipes to spice up your day! Get ready for a journey of a long and happy life!

%d bloggers like this: