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You are here: Home » Sandwiches

Asian Inspired Sesame Crusted Tofu Veggie Sandwich

Sep 24, 2018 -May contain affiliate links

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Jump to Recipe·Print Recipe·5 from 1 review

A smashing gluten-free veggie sandwich full of Asian-inspired flavors and the nutrients you need to keep you full and satisfied for hours!

Asian inspired tofu Veggie sandwich on around wood surface

The Earl of Sandwich may have been looking for a quick meal, but he could never have imagined a veggie sandwich as exotic and delicious as our Asian inspired sesame crusted tofu veggie sandwich

We begin with Canyon Bakehouse Gluten Free Heritage Style Whole Grain Bread. A hearty, delicious big loaf made with whole grain amaranth, teff, and quinoa, perfect to pile up your sandwich ingredients. Then we add an ample serving of our delicious Asian-inspired baked tofu, which has been smothered with a mixture of nutritional yeast, back sesame seeds, and freshly grated ginger before baking, revealing an incredibly tasty crust.  We find that firm and extra-firm varieties of tofu make the best veggie sandwich fillings and hold up to generous toppings without crumbling into pieces before baking.

A slice of tofu in a bowl with soy sauce
Dipping tofu in soy sauce for a veggie sandwich
Dipping tofu in nutritional yeast and sesame seeds for a veggie sandwich
Tofu coated in nutritional yeast and sesame seeds for a veggie sandwich

Coat the Whole Grain Bread slices with our special sauce -- a blend of mayonnaise and Korean gochujang, the sweet and spicy red chili paste made from fermented chilies and rice.   We encourage you to find this savory condiment in Asian markets or health food stores, so you can enjoy its complex taste.  You may also use sriracha sauce (now available in most supermarkets) if gochujang is unavailable near you.

To build your veggie sandwich, add a slice of Asian tofu to one slice of the mayo-gochujang spread bread and top it with a generous helping of Asian slaw made with purple cabbage, toasted sesame oil, rice vinegar, tamari, and a few sesame seeds.  Add your second piece of bread and enjoy!

A hand holding an asian inspired tofu veggie sandwich

Adventurous veggie sandwich lovers can experiment with these changes to the recipe:

  • Add thin slices of avocado & cucumber
  • Replace mayo with hummus or tahini
  • Add fresh bean or alfalfa sprouts
  • Add a layer of fresh kale or romaine lettuce
  • Add pickled jalapeño or hot peppers
  • Toast the Heritage Style Whole Grain Bread
A hand holding an asian inspired tofu veggie sandwich
Did you like this Asian-inspired veggie sandwich? Leave us a rating! Did you love it? Share it or leave us a comment on Twitter or Facebook! Wanna see more? Subscribe to our blog and remember to follow us on Pinterest!
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Asian Inspired Sesame Crusted Tofu Veggie Sandwich


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Vicky & Ruth
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Ingredients

For the tofu:

7oz extra firm tofu, cut into 1-inch slices

¼ cup nutritional yeast

2 tablespoon black sesame seeds (you can use white toasted sesame seeds instead)

2-inch piece of fresh ginger, grated

3 tablespoon tamari (gluten free soy sauce)

For the slaw:

1 cup shredded red cabbage

1 ½ teaspoon toasted sesame oil

3 teaspoon rice vinegar

1 teaspoon tamari

For the Gochujang mayo:

3 tablespoon mayo

¾ teaspoon Gochujang

For the sandwich:

4 slices Canyon Bakehouse Heritage Style Whole Grain Bread

2-3 lettuce leaves

1 small tomato, sliced thin


Instructions

To prepare the tofu, preheat the oven to 375F. Line a baking sheet with parchment paper

Combine the nutritional yeast, sesame seeds and grated ginger in a small bowl and mix well

Place 3 tablespoons of tamari in a separate small bowl

Dip each slice of tofu in tamari sauce, then place them in the bowl with the nutritional yeast mixture, pressing lightly to make sure the tofu is evenly coated on all sides. Place the slices on the lined baking sheet and bake for 20 minutes

In the meantime, prepare the slaw. Combine the shredded cabbage, sesame oil, rice vinegar and tamari in a medium bowl and toss well. Set aside until ready to use

To prepare the Gochujang mayo, whisk the ingredients together until well combined

To assemble the sandwiches, spread the mayo on all 4 slices of bread. Layer the lettuce, tomato, slaw and tofu on two of the slices, and top each one with the remaining bread

Nutrition

  • Serving Size: 1 sandwich
  • Calories: 587
  • Sugar: 8.3
  • Sodium: 1152
  • Fat: 30.7
  • Saturated Fat: 4.2
  • Unsaturated Fat: 23.6
  • Trans Fat: 0
  • Carbohydrates: 55
  • Fiber: 7.2
  • Protein: 22.4
  • Cholesterol: 28.7

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Reader Interactions

Comments

  1. Jenn Albom

    May 27, 2025 at 10:33 am

    The combination was delicious, even my not so interested meat-eaters said "Wow, this is so good."
    I bought whole grain La Brea bread, not familiar with the other. My soy sauce was low sodium, and the purple cabbage got special call outs for how it brought everything together. Thank you, Ladies!!

    Reply
    • Vicky and Ruth

      May 29, 2025 at 9:55 pm

      Thank you so much Jenn, we are so glad everyone like it! We really appreciate that you took the time to leave us a comment and a star-rating. It helps a lot.

      Reply

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Welcome!

We are Vicky & Ruth, authors of the vegan cookbook Tahini and Turmeric. Born and raised in a multicultural Jewish-Lebanese-Spanish household our culinary journey began in Barcelona, Spain where we learned from our family the rich flavors of Lebanon, Turkey, Israel, Morocco, and Spain. From our mother's fragrant Lebanese dishes to our grandmother's secret Sephardic Turkish specialties, our Moroccan friend's fragrant recipes, our sister's vibrant Israeli creations, and our neighbor's authentic Spanish fare, each dish was a key that unlocked new exciting yumminess.

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