CRISPY BUFFALO TOFU SANDWICH
The crispiest, spiciest, most delicious vegan sandwich going. I have used pre-made buffalo sauce here, but if you can't find it, you can easily make your own using your favourite hot sauce.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 2 sandwiches
Ingredients
- 225 g extra-firm tofu
- 8 tbsp buffalo sauce
- 6 tbsp panko breadcrumbs
- 4 tbsp plain flour
- vegetable oil for frying
- sea salt & freshly ground black pepper
- to serve: crusty rolls, lettuce, tomatoes, pickles, extra buffalo sauce
SLAW
- 1 carrot
- 1/4 small red cabbage
- 15 g coriander finely chopped
- juice of 1 lime
- 175 g vegan unsweetened yoghurt
- 1 tbsp white wine vinegar
- 2 tsp Dijon mustard
Instructions
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Drain the tofu, then use a tea towel to press down on it several times and remove any excess moisture. Cut into 1cm slices and dab off the excess moisture again. Combine the tofu and 2 tbsp of buffalo sauce in a tupperware container and allow to marinate for at least 20 minutes, or as long as you have.
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Finely shred the carrot and red cabbage. Add the coriander, lime juice, yoghurt, vinegar, mustard and a good pinch of salt and black pepper. Stir well, then taste and adjust the seasoning, if needed.
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Place the panko breadcrumbs on one plate, 4 tbsp buffalo sauce on another, and the flour on the last. Dip each tofu slice into the flour, then into the buffalo sauce, then finally into the breadcrumbs, making sure all the sides are well coated.
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Heat 1cm of oil in a frying pan over a medium-high heat. Once hot, fry the tofu for 2-3 minutes each side, until golden and crispy.
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Slice open the crusty rolls and fill them with lettuce, tomato, buffalo tofu, pickles, slaw and a good drizzle of buffalo sauce. Serve whilst still warm.
Love a good sandwich? Try my Hummus & Harissa Aubergine Sandwich too!
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