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Vegetable sandwich with guacamole, tomatoes, sweet potatoes and tofu on sourdough bread.

Epic Veggie and Tofu Sandwich

Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 2 servings
Author: Tracy Halasz

Ingredients

Baked Tomatoes

  • 8-10 cherry/cocktail tomatoes, cut in half
  • 1 tsp olive oil
  • 2 cloves garlic, crushed
  • 4-8 leaves basil, chopped

Black Pepper Tofu Slices

  • 1 block tofu (firm - extra firm), pressed
  • black pepper & salt
  • ¼ cup BBQ sauce

Baked Sweet Potato Slices

  • 4-8 slices sweet potato
  • 1 teaspoon oil
  • sprinkle garlic powder, cumin

Horseradish Guacamole

  • 2 avocados
  • 1 tablespoon prepared horseradish
  • 1 lime, juice
  • ¼ cup cilantro, rough chop

Spicy Sriracha Mayo

  • ¼ cup Vegenaise
  • 1-2 tablespoons sriracha sauce
  • ½ - 1 teaspoon soy sauce/tamari

Additional Optional Toppings

  • 4-8 slices cucumber
  • purple cabbage, sliced thin
  • sprouts
  • ¼ cup hummus
  • picked hot pepper rings
  • 4 slices sourdough bread, toasted

Instructions

Prep Work

  • Preheat oven to 400º F.
  • Press half a package of firm or extra firm, organic tofu between sheets of paper towelling under heavy cookbooks for 10 minutes while the oven is preheating. 
    Pro Tip: I typically make the whole block and enjoy the leftover tofu all week.

Baked Tomatoes (these can be made a week ahead of time)

  • Cut cherry tomatoes in half and place in an 8x8 pan, cut side up.
  • Mix together the olive oil, salt and pepper, minced garlic cloves, and chopped basil. Spoon over cut tomatoes. 
  • Place into the oven until they are juicy and caramelizing on the edges.

Baked Sweet Potatoes

  • Slice sweet potato into ¼-1/2" pieces (enough to cover however many sandwiches you are making), rub them with a light coat of oil.
  • Place in an 8x8 pan or on a parchment lined baking sheet. Sprinkle with garlic powder and cumin (or any spices you enjoy).
  • Place in oven for 10 minutes - flip the slices and return to oven for another 5-10 minutes until golden and tender.

Black Pepper Crusted Tofu

  • Slice the pressed tofu like a loaf of bread in slabs about ¼"-½" thick. Dust both sides of tofu with liberal amounts of cracked black pepper and a sprinkle of salt. 
  • Sear in a hot, non-stick skillet over medium high until crispy and golden.
  • Cooking Tofu Tip: Add the tofu to the skillet. Don't touch it until it naturally releases from the pan. It takes only a few minutes. If you try to flip it too soon, the tofu sticks and makes a mess of your pan.
  • Once flipped, brush with BBQ sauce and fry until the bottom is golden.

Horseradish Guacamole (or avocado slices)

  • Cut the avocados in half, remove the pits, and place in a medium bowl.
  • Add 1 tablespoon of prepared horseradish (more to taste), S&P, a squeeze of lime juice, and a handful of rough chopped cilantro.
  • Gently mash together until desired texture is met.
    I leave the guacamole pretty chunky.

Spicy Sriracha Mayo (1 minute sauce)

  • Stir the Vegenaise, sriracha, and tamari together until smooth.

Hummus

  • Hummus - use your favourite store bought hummus or if you want to make homemade, try my quick and delicious hummus recipe.

To Serve

  • Toast the sourdough slices. Slather with hummus.
  • Add the fillings of your choice - sweet potatoes, tofu, tomatoes, cucumbers, guacamole, cabbage, greens or sprouts.
  • Drizzle with spicy mayo and add the top slice of toast.
  • Garnish with pickled hot pepper rings or your favorite pickle.

Notes

Customize your vegan veggie sandwich by adding all or only a few of the toppings .
This sandwich is a great way to use up leftover or meal prepped sweet potatoes, tofu, roasted tomatoes, etc.