A crispy, pan fried tofu sandwich with creamy curry mayo is an easy lunch that's flavorful and satisfying.
Y'all, this simple fried tofu sandwich is incredibly easy to make! Serve up these crispy slices of tofu in a bun with greens, pickles, onion, and sliced tomato.
Making the pan fried tofu
This crispy tofu is based on my salt and pepper tofu. The key to the toothsome, crispy tofu in this sandwich is pressing the tofu really well before you slice and fry it.
I like to press my tofu with the EZ Tofu Press.
Pressing gets the excess liquid out, so your tofu gets that super firm, restaurant-style texture. And the EZ Tofu Press makes it quick and easy while maintaining the shape of your tofu block.
While the tofu presses, prep your curry mayo, the flour mixture for dredging, and the sandwich toppings, so everything will be ready to go when the tofu is done.
For this recipe, we are slicing the tofu into eight rectangular cutlets. Perfect for layering into a bun!
After pressing, dredge the tofu in cornstarch and then in a mix of flour and spices. Pat the flour mixture into the tofu, so you get plenty of that flavorful coating on there!
Then fry it up until it's browned and crispy on both sides.
If you weren't able to finish the other prep during pressing, you have time while the tofu fries -- you do not need to disturb it until it's time to flip over.
Recipe notes
The sauce for this sandwich is a quick curry mayo. You will have time to whip this up while the tofu presses. You truly make it by whisking a handful of ingredients together in a bowl.
After you fry your tofu, you assemble your sandwich with crunchy greens, tender tomato, zesty onion and pickle slices, and plenty of that flavorful curry mayo on a toasted bun.
If you need to make this recipe gluten-free, just use a gluten-free flour mix in place of the all-purpose flour. Swap in a gluten-free bun, and you're good to go.
How to store and reheat
If you aren't making sandwiches for four, you can store the leftovers, separately, in airtight containers. They will keep in the fridge for three to four days.
To reheat the tofu, either bake at 350° F for 10 minutes or air fry at 350° for five to seven minutes, just until it's warmed through and crispy. Do not reheat the tofu in the microwave, because it will be mushy, and this sandwich is all about that crispy texture!
When the tofu is warmed up, assemble the sandwich, as instructed below.
Fried tofu sandwich
Ingredients
- 1 block extra firm tofu - pressed and cut into 8 rectangular cutlets
- ¼ cup cornstarch
- ⅓ cup all-purpose flour
- 3 tablespoons nutritional yeast flakes
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons onion powder
- 1 teaspoon salt
- ¾ teaspoon black pepper
- 3 tablespoons high heat oil - like peanut or sunflower
For the curry mayo
- ½ cup vegan mayo
- 2 teaspoons red wine vinegar
- 1 ½ teaspoons curry powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
For the sandwich
- 4 hamburger buns - toasted
- sliced red onion
- thinly-sliced tomato - see note
- salad greens or sprouts
- sliced dill pickles
Instructions
Make the tofu
- Pour the cornstarch into a shallow bowl. In another shallow bowl, whisk together the flour, nutritional yeast, garlic and onion powders, salt, and pepper. Dredge the tofu pieces in the cornstarch and then the flour mixture, making sure to coat all sides. Pat the flour mixture into the tofu, so you get plenty of that flavorful coating on there!
- Heat the oil on medium-high in a nonstick skillet. Cook the tofu until it's browned on both sides, around 6-7 minutes per side. Keep a close eye on it after flipping, to make sure it doesn't burn -- that second side can cook quickly! Transfer the cooked tofu to a plate lined with paper towel or a clean kitchen towel while you assemble the sandwiches.
Make the curry mayo
- In a small bowl , whisk together all of the mayo ingredients. Season to taste with salt and black pepper, and set aside.
Assemble the sandwich
- Spread the curry mayo onto the bottom half of each bun. Then add 2 slices of crispy tofu, the tomato, and some greens. Spread the mayo onto the top half of each bun, and add the onion and pickles. Close up that sandwich, and devour it!
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