This crispy fried tofu sandwich is the indulgent vegan sandwich you’ve been looking for. The crunchy outside and perfectly textured interior make each bite a masterpiece. Serve with cabbage, spicy vegan mayo, and pickles for delicious comfort food at home.
This crispy fried tofu sandwich has it all. This battered tofu has a blend of seasoned flour with vegan buttermilk and bourbon to create a coating that is so satisfying to bite into. Air frying brings out all of its crispy glory, and it’s slathered down with a sambal-mayo for a creamy and spicy kick.
Add cabbage, red onion, and pickles for a perfectly balanced bite. And don’t forget to toast those buns with vegan butter. It envelops this creation in the perfect texture, making this the perfect sandwich you definitely need! This recipe was inspired by Bon Appétit’s Best Fried Chicken Sandwich … but no chicken is required here. 🙂
For more sandwich ideas, check out this tofu banh mi recipe, and if you like crispy tofu prepared differently, try these tofu cutlets! Craving noodles and tofu? Try these fire noodles and crispy tofu. For another idea, double dredge tofu for a different kind of crispy result! If you’d like even more tofu recipe inspiration, be sure to check out these top recipes with tofu.
Why You’ll Love This Tofu Sandwich Recipe
This sandwich hits all the right notes: crispy, spicy, rich, and buttery. Here are more reasons to love it:
- Unmatched Crispiness: Thanks to the air frying, each bite offers a perfect crunch that’s perfectly balanced with the crisp vegetables and succulent tofu.
- Flavor-Packed Coating: The blend of seasoned flour, vegan buttermilk, and a splash of bourbon isn’t just unique – it’s a flavor bomb. It wraps the tofu in a savory, slightly spicy coating that slaps.
- Spicy and Creamy Sambal-Mayo: This isn’t your typical sandwich spread. The sambal-mayo adds a creamy, spicy kick, perfectly complementing the tofu’s crunch. For more ideas, try this chipotle-lime drizzle, chipotle mayo, gochujang glaze, vegan tartar, garlicky-dill, and bang bang sauce recipes.
- Freshness in Every Bite: With the addition of crisp cabbage, sharp red onion, and tangy pickles, every bite has a nice balance of textures and fresh flavors.
- The Perfect Bun: Toasted in vegan butter, the buns add a subtle richness and make sure every element of the sandwich shines.
What Does the Soymilk And Apple Cider Vinegar Combo Do In This Recipe?
This duo is key to replicating the qualities of traditional dairy-based buttermilk. When mixed, apple cider vinegar causes the soymilk to slightly curdle and thicken, mimicking the rich, tangy character of buttermilk. This is important for our tofu sandwich recipe for a couple of reasons.
First, this vegan buttermilk creates a clingy batter. It adheres well to the tofu, ensuring an even coating that’s essential for that perfect crispiness. Second, the acidity in this mixture tenderizes the tofu, enhancing its texture and allowing the rich flavors of our spices to seep in more effectively. This means every bite is not just about the crunch, but also about deep flavor.
What’s The Role Of Bourbon In This Batter?
Bourbon in a vegan buttermilk batter? Absolutely. It’s not just for kicks – there’s a method behind it. Bourbon plays a subtle, yet significant role in our tofu sandwich batter. Here’s how:
- Flavor Enhancer: Bourbon adds a unique depth and complexity to the batter. Its rich, slightly sweet notes with hints of vanilla and caramel complement the spices, elevating the overall taste profile.
- Tenderizing Agent: Bourbon in the batter can help tenderize the tofu. The alcohol interacts with proteins, making them more supple and enhancing the texture.
- Crispness Factor: When heated, the alcohol in bourbon evaporates quickly, potentially contributing to a lighter, crispier batter. This is key for achieving that perfect crunch in the air-fried tofu.
Can you skip the bourbon or substitute it? Yes, you can. While it adds a distinct flavor and aids in texture, the recipe will still work without it.
For a non-alcoholic alternative, try using non-alcoholic bourbon extract, apple juice, or even a splash of non-dairy milk with a bit of maple syrup. These substitutes can mimic some of the sweetness and depth the bourbon provides, without the alcohol content.
In essence, bourbon isn’t just a small addition; it’s there for flavor, texture, and making this really special. If you want to swap it out with something else, that’s fine!
How To Make This Recipe
Making this recipe involves several steps, but it’s worth it. Here’s what we did:
Step One: Season the Tofu
Place a block of tofu (cut lengthwise into 4 slices) on a wire rack set inside a rimmed baking sheet. Season both sides of the tofu slices with salt and pepper. Let the seasoned tofu sit for an hour at room temperature, or if you prefer, chill it in the fridge.
Step Two: Prepare the Dry Mix
In a medium-sized bowl, combine the flour, cornstarch, garlic powder, onion powder, salt, paprika, and cayenne. Set aside.
Step Three: Prepare the Wet Mix
In a separate medium-sized bowl, whisk together the soymilk with the apple cider vinegar, JUST Egg, bourbon, and hot sauce. Set aside.
Step Four: Coat the Tofu
Working with one piece at a time, coat the tofu evenly in the dry mixture, tapping off any extra. Place the coated tofu back onto the wire rack. Then, pour 3 tablespoons of the wet mixture into the remaining dry mixture and combine with your hands.
Again, working one piece at a time, dunk the tofu into the wet mixture, then pack the moistened dry mixture firmly around it. Return the battered tofu to the wire rack.
Step Five: Chill the Coated Tofu
Place the coated tofu on the wire rack in the refrigerator and let it chill for at least 30 minutes.
Step Six: Air Fry the Tofu
Spray the tofu slabs evenly with cooking spray. Place them in the air fryer at 400 degrees and cook for 10 minutes, flipping the slabs over halfway through the cooking time.
Apply a little more spray over any areas that look dry and cook for an additional minute or two if needed to achieve a deeply golden color.
Step Seven: Toast the Buns
Melt the vegan butter in a cast iron pan over medium heat. Add the buns and toast for a couple of minutes until they are nice and crispy.
Step Eight: Assemble and Serve
Serve the crispy fried tofu immediately on the toasted buns, piled with all the fixings and the sambal-mayo.
How To Store Leftovers
If you find yourself with extra crispy tofu leftovers, here’s how to store them properly:
- Refrigeration: Store any leftover coated tofu slices in an airtight container in the refrigerator. Separate them with parchment paper to prevent sticking. Consume within 2-3 days for the best quality.
- Sambal-Mayo: If you have leftover sambal-mayo, place it in a sealed container and refrigerate. It can be used as a tasty dipping sauce for other snacks or sandwiches.
- Reheating: To regain some of the crispiness, reheat the tofu slices in an air fryer until warmed through and crisp. Reassemble the sandwiches with freshly toasted buns and serve.
- Freezing: Freezing is not recommended for the coated tofu due to potential texture changes. However, you can freeze any uncooked tofu slices for later use. Simply wrap them tightly in plastic wrap, place them in an airtight freezer-safe container, and label them with the date. When ready to use, thaw them in the refrigerator before coating and cooking.
By following these storage tips, you can enjoy the delicious flavors and textures of your crispy tofu sandwiches as leftovers.
FAQs
To make a crispy fried tofu sandwich at home, first prepare a wet batter with ingredients like soymilk and spices, and a dry mix with flour, cornstarch, and seasonings. Coat the tofu in the wet batter, then dredge it in the dry mixture. Then cook the tofu to achieve crispiness by either air frying, baking, or deep frying it.
The secret to crispy tofu in a sandwich lies in coating the tofu slices with a combination of seasoned dry ingredients like flour and cornstarch and then dipping them in a flavorful wet batter. The key to achieving the perfect crispness is by cooking the coated tofu using methods like air frying, baking, or deep frying, which ensures a crunchy exterior while keeping the inside moist and tender.
Absolutely, a vegan fried “chicken” sandwich can be created using tofu as a substitute. You can infuse firm tofu with savory seasonings and coat it in a crispy breadcrumb or batter mix, using plant-based ingredients. Air-fry, deep fry or bakie to achieve a crunchy exterior, then layer it in a sandwich with your favorite vegan toppings and sauces.
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Crispy Fried Tofu Sandwich
- Total Time: 2 hours 20 minutes
- Yield: 2 servings
- Diet: Vegan
Description
This crispy fried tofu sandwich recipe is made with vegan buttermilk and bourbon batter with seasoned flour. It’s air-fried, making the final step quick for hungry bellies. Toast the buns and add the fixings for an irresistible sandwich!
Ingredients
for the tofu
- 8 oz. block of firm or medium-firm tofu, cut lengthwise into 4 slices (no need to press it)
- 1 tsp salt
- 1/2 tsp pepper
for the dry ingredients
- 1 1/2 cups all-purpose flour
- 1/3 cup cornstarch
- 1 TB garlic powder
- 1 TB onion powder
- 1 TB salt
- 1 TB paprika
- 2 tsp cayenne
for the wet ingredients
- 1 cup soymilk, with 2 tsp apple cider vinegar whisked in
- 3 TB JUST Egg
- 2 TB bourbon
- 1 TB hot sauce
Spray oil
for the sambal-mayo
- 1/2 cup vegan mayo
- 1 TB to 1/4 cup sambal, depending on how spicy you like it
to assemble and serve
- 1/4 red onion, sliced thinly or mandolined (soak in a little hot water if you don’t like raw onion. Pat dry.)
- 2 cups of red and/or green cabbage
- 1 jalepeno, sliced thinly
- bread and butter pickles
- hamburger buns
- vegan butter, for toasting the buns
Instructions
to prepare the tofu
- Place the tofu slabs on a wire rack set inside a rimmed baking sheet. Season both sides with the salt and pepper and allow to sit out or chill for an hour.
- Combine all of the dry ingredients together in a medium-sized bowl. Set aside.
- Combine all of the wet ingredients together in a separate medium-sized bowl. Set aside.
- Working one piece at a time, coat the tofu evenly in the dry mixture, tapping off any extra and placing it back onto the wire rack.
- Pour 3 tablespoons of the wet mixture into the dry mixture and combine with your hands.
- Working one piece at a time, dunk the tofu into the wet mixture, then pack the moistened flour mixture firmly around it.
- Return the battered tofu back onto the wire rack and place into the refrigerator to chill for at least 30 minutes.
- To fry, spray the tofu slabs evenly with cooking spray. Place into the air fryer at 400 degrees and cook for 10 minutes, flipping the slabs over halfway through the cooking time. Apply a little more spray over any areas that look dry and cook for an additional minute or two if needed to achieve a deeply golden color all over.
to serve
- Melt the vegan butter in a cast iron pan over medium heat and toast the buns for a couple of minutes until they are nice and crispy.
- Serve immediately, piled with the red onion, cabbage, jalapenos, pickles, and sambal mayo.
- Prep Time: 30 minutes
- Chill Time: 90 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Battered, Chilled, Air Fried
- Cuisine: American
This post was last updated on July 10, 2024.
A says
looks delicious!! Do you think it would work with gluten free AP flour?
erinwyso says
I haven’t tried with gluten-free flour, so I can’t say for sure … but if you do with good results, I’d love to know!
Terri thomas says
This was delicious. Crispy and spicy. I didn’t have the egg powder but used aquafaba instead and it worked out great.
erinwyso says
Terri, so happy the aquafaba worked here — thanks for your feedback and glad you enjoyed!
sarah says
Can I ask how much Aquafaba you used?
Ann vanvleck says
This was delishes…so good I ate the entire thing. I used my fry baby instead. Probably a 1,500 meal since I ate it all. I love your site and thanks.
Thandi says
Made this today … first time using my new air fryer too. Now … my tofu did not come out beautifully browned like pictured BUT it tasted DELICIOUS! I added too much liquid to the dry ingredients and it became a bit pastey and clumpy. I did manage to coat the tofu as well as I could and enough to brown and the fryer cooked it beautifully. The mixture was so flavorful. I will make it again and LOVE the air fryer! Thanks for the recipe and the inspiration Erin.
erinwyso says
Thandi, I’m so happy you liked, and made your first time trying an air fryer good one. You’ll find that it can do a lot more soon … it’s well worth the space it takes up! Thanks for your kind feedback. 🙂
Linda DeNoyer says
Please let me help you rewrite your sentence, “Air fryers take all of the good qualities that a microwave and an oven has that doesn’t require preheating, result in sogginess or turn your kitchen into an oven in the summer.”
Would this be better? “Air fryers have all of the good qualities of a microwave plus an oven, but they don’t require preheating, result in sogginess, or turn your kitchen into a steam chamber in the summer.”
Amy says
I see in the assembly to add pickles, but don’t see them on the list of ingredients. What kind of pickle do you recommend?
erinwyso says
Amy, I updated the recipe with bread and butter pickles here, but use whatever you like!
Johanne says
It’s great that you experimenting with uses for Follow Your heart egg. My hubby loves the stuff and I have wondered what other applications it has. This sandwich looks great! Perhaps you’ll make an air fried “fish” and chip plate next. -all the best Hanne
Christine ( Run Plant Based) says
Oh my, this looks fabulous! I have yet to get into the world of air frying, but I need to try this. Thanks!
Marie says
Wow, I made the recipe and I’m impressed at how crispy and delicious it is! This was the tofu recipe for the air fryer I was waiting for.
Just a question : how come we only need 3 tablespoons of wet mixture if we made 1cup+ of it? The instructions don’t seem very clear.
erinwyso says
Marie,
Glad you liked, thanks for your feedback!
The wet mixture is used in two ways: to dunk the floured tofu into (#6) and to just slightly moisten the dry (#5). If you don’t feel you need that much wet mixture, you can always half it or double the amount of tofu to make a larger batch. Hope this answers your question. 🙂
Marie says
Oh, I get it now. Thank you for clarifying 🙂
Beth Ann says
Erin I have been wanting an air fryer and pretty sure you have convinced me to get one! Which one do you recommend ?
erinwyso says
Beth,
The brand I used is linked in the blog text above, and in the comment above this one. I’ve only used this brand, so I can’t say if it’s “the best” but I like it so far!
Dinorah Costa says
This looks delish! I HAVE to try it!! Do you have recommendations for buying an air fryer? What specs should one look for? Thanks!
JO says
I just purchased a Paul Deen Air Fryer…….. not plastic like the competitors products. Nice size metal basket and the final products turns out nice. I’ve made chicken and today tofu. Purchased my on line, Evine…. look for a good deal.
Dawn says
You never stop making me drool!!! ?
erinwyso says
Thanks Dawn!! 🙂
Pia says
You know, while I don’t really crave “junk” food often, I know that the next time I do get the munchies there’s a great chance that I will be making this ah-mazing looking burger. I just have two questions though, if you don’t mind: 1. what would you suggest I sub for the vegegg and 2. do you think making these in a convection oven would be worth a try (after all, I feel like that’s what I feel these air-friers do. or am I mistaken?) ?
As always, thanks for the awesome recipe, and I hope you’re having a good week 🙂
erinwyso says
Pia, I’ve only made this with a VeganEgg, but maybe Ener-G or just leaving it out will work? As far as baking it in the oven, if you try that with good results, I’d love to know!
Pia says
That’s what I thought, to be honest. But anyway, should the day I try this ever come, I will let you know! (I promise :))